There is something so exciting about round courgettes… STUFFING THEM!
It s mostly instinctive, and the recipe changes everytime.
This one was stuffed with a delicious confiture de légumes: by confiture understand that the vegetables should melt all together with their differents colors and flavours… just a little bit less chunky than the traditional ratatouille.
For that just do the same thing as a ratatouille nut cook them a bit longer with a bit more liquid ( I usually put a bit of water with vegetable stock (not to much for it not to overpower the amazing taste of cooked vegetable) and olive oil).
Cut into pieces and put any vegetables you feel might do the trick, in this one we had
Tomatoes, Peppers, Aubergines, Plump Courgettes (we kept the skin to stuffed them), Onions
Olive Oil, Water, Vegetable Stock, Herbes de Provences, Chile, Grilled Pine nuts
I like to cook them nice and slow, but when I have the texture I want, I cook them for a few minutes at high heat for them to get a little caramelised.
When you have emptied the courgette (or pepper, or tomato or aubergine… any will work) bast the inside and the outside with olive oil and vegetable stock and put it into the oven ( 200°) for the courgette to get softer in the inside and melt with the stuffing, but still crunchy enough on the outside to be able to stand up!
While the vegetable are slowly cooking put some goat cheese with a bit of creme fraiche into the blender season it with a bit of mint leaf cut finely, pepper and salt. Blend until creamy texture.
Then gently mix together the vegetable confiture and the goat cheese cream, but no too much, you don’t want the whole thing to turn into another confiture!
Stuff the courgette all the way to the top (you can top it with a bit of grated parmegiano). The courgette should be a bit more moist in the inside but still crunchy on the outside. Then put it back into the oven for several minutes for the whole courgette to make one!
