brochure newsletter

It-Tnejn Li Huma 27.01.11

click here to download

Prawn Filled Courgettes

Serves 6


6 large courgettes

1 tablespoon olive oil

1 small onion chopped

1 clove garlic chopped

1 tablespoon parsley chopped

75g butter

75g flour

450ml milk

Salt and freshly ground black pepper to taste

½ teaspoon Dijon mustard

250g prawns

100g Cheddar cheese grated

50g Cheddar extra for topping

50g fresh breadcrumbs



-          slice courgettes lengthways and scoop out the centre and reserve

-          cook courgettes in boiling salted water for 4-6 minutes or until soft but firm; drain and place in a warm ovenproof dish

-          heat the olive oil in a pan and gently fry the onion and garlic until soft

-          chop the scooped out courgettes and add to the pan and cook for another five minutes, stirring all the time

-          remove from the heat, add the parsley and keep warm

-          place butter, flour, milk, seasoning and mustard into a saucepan and whisk to the boil over a gentle heat

-          add the courgette and onion mixture, the prawns and grated cheese and combine thoroughly

-          pour sauce over courgettes and sprinkle over with the remaining cheese and breadcrumbs

-          place under a hot grill until it goes golden brown and crunchy

-          garnish with prawns