Stuffed round courgettes with bulghur wheat, tomato and capers
Author: Ceri Jones
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
Round globe courgettes are perfect for stuffing and make a brilliant vegetarian main course.
Ingredients
60g bulghur wheat
½ celery stick, minced
1 small or half medium onion, minced
1 clove garlic, minced
130g of tinned tomatoes
pinch of – dried thyme, oregano, chilli flakes
2 tablespoons capers
dash of balsamic vinegar
handful parsley, chopped
Parmesan cheese, grated
4 medium sized round courgettes (or 8 small ones)
salt and pepper
olive oil
Instructions
Cook your bulghur wheat (check packet), drain well and set aside.
Make your sauce. Sauté the onion + celery with a pinch of salt in a little olive oil for 4-5 mins until softened. Add garlic, then the tinned tomatoes, thyme, oregano and chilli. Bring to the boil and simmer for 15-20 mins, until thickened.
Mix in the cooked bulghur, the capers, the balsamic vinegar and the parsley. Season with S&P to taste. Set aside
Pre-heat oven to 180ºC (fan). Slice off the tops of the courgettes to make little hats, (if the courgette won’t stand up, you will want to level off the bottom), then scoop out enough of the flesh to leave a cavity to stuff, leaving a ½ cm border. Add a pinch of salt to each cavity, then place upside down on a baking sheet along with the lids (this is to allow all the water to escape) and bake for 20 mins.
Remove from the oven and rest for 5 mins until they are cool enough to handle. Fill with the stuffing, top with finely grated parmesan, pop the lid back on and return to the oven for 15 mins.
Notes
Filling can be made in advance and chilled till ready to use.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/?p=11459