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Receta Courgette Boats Stuffed With Succotash
by Global Cookbook

Courgette Boats Stuffed With Succotash
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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

  1. 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.
  2. 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.
  3. 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.
  4. Yield: 4 servings