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Ingredientes
- 4 lrg Courgette, cut in half Lengthwise
- 2 Tbsp. Extra virgin olive oil
- 4 x Shallots, chopped
- 1 tsp Salt
- 1/2 tsp Freshly grnd pepper
- 1 1/4 c. Corn (fresh or possibly thawed frzn), freshly cut off the Cob
- 1/2 c. Frzn baby lima beans, thawed
- 1/2 c. Panela cheese or possibly Ricotta
- 1 x Egg
- 1 Tbsp. Unsalted butter, cut into small pcs
Direcciones
- Preheat oven to 400 degrees. Use a melon baller to remove center core of seeds from each courgette half, leaving hollowed out shells with about a 1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat extra virgin olive oil in a small skillet over medium heat and add in shallots, salt and pepper. Cook 5 min till soft and slightly golden brown. Add in minced courgette centers, 1 c. of corn and the limas and saute/fry over high heat 46 min.
- Remove from heat and let cold. In the bowl of a food processor fitted with the metal blade, place remaining 1/4 c. corn, cheese and egg. Process to blend thoroughly. Remove to a large bowl and fold in cooled corn/lima mix. Divide the mix among the courgette shells, mounding up slightly. Place stuffed courgette in a roasting pan and cover with foil.
- Roast for 20 min, remove the foil, and bake for another 10 min till filling is puffed up and hard and courgette are soft. Remove from oven and serve 2 boats per person.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 400g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 138 | 47% |
| Total Fat 15.67g | 20% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 661mg | 28% |
| Potassium 1286mg | 37% |
| Total Carbs 28.88g | 8% |
| Dietary Fiber 8.1g | 27% |
| Sugars 7.93g | 5% |
| Protein 13.98g | 22% |
