Filled round courgettes

It’s about time to fill some vegetables with something different. Timothy Pakron wrote the ‘Mississippi vegan’ cookbook. Although I will not be able to follow his recipes strictly, it’s for sure a nice source of inspiration for my daily cooking.

Four chubby courgettes are a perfect portion for the two of us.

A mixture of spelt and lentils is delicious as base. Boil 120 grams.

Chop and fry 4 garlic cloves, 3 red shallots, 1 chili in a drizzle of olive oil. Halve the courgettes and remove the meat ( leave a nice cup to fill). Chop and add to the pan. Stir regularly. Add a handful of fresh chopped herbs ( sage, basil, oregano), a few chopped sundried tomatoes, the zeste of 1 lemon and the juice of 1/2 lemon.

Mix courgettes with the farro and lentils, and ( not vegan ) with 150 grams of mozzarella cubes. Taste, add pepper and salt.

Fill the courgettes. Bake in the oven at 180° for approx 25- 30 mins until golden brown.

The lemon zeste and lemon juice lift this recipe to a higher level.

PS for meatlovers : I think you know what to add😉


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