Try these tasty stuffed courgettes from Mimi !




Quick and tasty, this recipe is ideal for the changing of the seasons, maintaining vitamins, proteins and the boost you need over the colder months
Preparation: 5mins
Cooking: 35mins


– 4 courgettes

– 400grs white meat

– salt, pepper, thyme + garlic powder

catnip (nepita)

– 4 tomatoes

– Tome Corse (cheese)

– Muscat Corse

– olive oil


Heat the oven to 180°

Slice the courgettes lengthwise in two, extracting the seeds. Blanch them in boiling water for 3-4mins, strain and let them cool.

In a salad bowl, put the salted/peppered meat along with the egg, add some catnip and mix. Stuff the courgettes with this filling, sprinkle the Corsican ‘tome’ and spray some olive oil on top.

Put into the oven for 35mins
Remove tomato seeds, and cut into cubes. In a frying pan, fry the onion with olive oil and add the tomato cubes, deglaze with the ‘muscat’, add salt+pepper, garlic+thyme, simmer for 20mins.
Serve the courgettes topped with the stewed tomatoes – you may of course, substitute the Corsican cheese for another, depending on where you live and if you cannot possibly find it there.
Bon appetitu !

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