Pork and Pecorino stuffed Courgettes
Ingredients
- 2 courgettes
- 5 garlic cloves
- 1 large onion, diced
- 500g pork mince
- 4 tbsp tomato purée
- 400g chopped tomatoes
- 2 eggs, beaten
- 125g Pecorino cheese
- Thyme (to taste)
- Parsley (to taste)
- Salt & Pepper
How to make it
The strong tanginess of the Pecorino compliments the sweetness of the courgette and tenderness of the pork. A tasty dinner that makes full use of the tastiest parts of the courgettes.
- Preheat the oven to 180°C Fan / 350°F / Gas Mark 6
- Cut the head and tail off the courgettes and scoop out the seeds, then discard.
- Continue to scoop out the flesh so you’re left with around 1 cm ring inside the skin. Keep this flesh for later
- Fry the onion and garlic until soft and browning
- Add the mince until browned
- Add the tomato purée
- Stir in the chopped tomatoes and flesh from the courgettes
- Add the parsley and thyme and cook everything for around 10 minutes
- Grate the Pecorino
- Take the mixture off the heat and once cooled, mix in the eggs and most of the cheese
- Cook on a low heat for 5 minutes
- Season to taste
- Fill the courgettes with the meat mixture and place on a baking tray
- Bake for about 35-40 minutes until the meat is golden and crisp
- Remove and slice into rounds around 1-2 inches each
- Place on their sides and lightly sprinkle the remaining cheese over the top of the courgettes
- Grill for 5 minutes until cheese is melted
An option is to slice a potato into 1 cm discs and adding to the tray when baking. Serve the pork and Pecorino with some steamed green vegetables for a fabulous family meal.
