Baked courgettes with orange, pine nuts and herbs - Recipe by Executive Chef, Gary Robinson

Food & Drink

Recipe by Executive Chef, Gary Robinson

Serves 4

This works as a great accompaniment to a roast but can equally stand on its own.

4 large courgettes
For the stuffing
1 large red onion, finely chopped
120ml olive oil
100g fresh breadcrumbs, any bread will do
12 pitted green olives, roughly chopped
100g chestnuts, crumbled
2 tblsp pine nuts
2 tblsp golden raisins
1 tblsp each of chopped sage and parsley
1 tblsp capers
the juice of 1 orange
salt and pepper

 

To make the stuffing, fry the onion slowly in a little of the olive oil until it starts to colour, then stir in the breadcrumbs and continue cooking for another 2 to 3 minutes. Loosen with a bit more olive oil if needed.

Stir in the remaining stuffing ingredients and season the mixture with salt and pepper and leave to cool.

Cook the courgettes whole in boiling water for 2 minutes, then drain them and cool under cold running water. Halve them lengthways. Brush them with olive oil and sprinkle a little salt and pepper over them. Press the stuffing onto and into the cut halves.

Brush over any remaining olive oil then bake the courgettes in a hot oven at 200˚C for 20 minutes until the top has crisped.

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