Manchego Stuffed Courgettes With Burrata & Salsa Verde

Manchego Stuffed Courgettes With Burrata & Salsa Verde

This is such a great summer dinner. It can also be a more fancy starter. You can make it in advance and just cook when needed. You could add some chickpeas or breadcrumbs to the stuffing to bulk it up more. The salsa cuts through the creamy cheese.

Looking for more summery dishes? Check these out.

Makes enough for 2

Ingredients:

2 tbsp extra virgin olive oil

3 round courgettes / or long, use spoon to out the flesh and chop it

3 garlic cloves, diced

130g cherry tomatoes, halved

1 tbsp finely chopped parsley

1 tsp oregano

70g grated manchego (parmesan, Grana Padano also good)

Small pinch dried chilli, optional

2 balls burrata, roughly chopped

For the salsa verde:

5 tbsp extra virgin olive oil

1 tbsp finely chopped parsley

1 tbsp finely chopped basil

1 tbsp capers, chopped

Zest 1 lemon and 1 tbsp juice

1 tbsp white wine vinegar

Small Pinch sugar

Salt and pepper

Preheat the oven to 190 C degrees and add the courgette skins. Dress in 2 spoons of olive oil and a pinch of salt. Roast for 10 mins and remove.

Set a large frying pan to a medium to high heat and add 2 spoons of oil. Then add the chopped courgette flesh and fry for 2mins. Next add the garlic, chilli, oregano and basil stems and fry for another 3mins. Then add tomatoes and cover for 5mins. Take off heat and stir in parsley, cheese, salt and pepper. Evenly divide the mix between the courgette skins.

Place into the oven for 15mins. Then turn to grill fan 230 C and grill for 5mins or until golden.

Mix the salsa ingredients into a bowl and check the seasoning.

Serve with burrata spread out on a plate, top with courgette halves and salsa!

Watch me make the recipe here!