Dukan Friendly · Gluten Free · Recipes · Side dishes · Snacks · Starters

Portofino Courgettes


Portofino Courgettes

On our recent trip to Portofino, on one of the many antipasti dishes we shared, we were presented with some delish little stuffed courgettes. I have no idea what they were stuffed with, or where they found such tiny courgettes but I knew they tasted great and could make an excellent low carb side or starter. They are very easy to make, and you could stuff them with whatever you like. I will definitely make some with meat as well, but for now, in homage to the ones I loved so much in Portofino, these are vege only.

Equipment required

1 hand blender, chopper attachment
1 small non stick fry pan
1 non stick tray

Shopping list for 2 people as a side or starter

2 small courgettes, straightest ones you can find, for ease of slicing in half
1 small onion
1 medium carrot
1 tbsp of low fat cream cheese
Sprinkle of parmesan

Method to the madness

Preheat the oven to 200 degrees

Heat the pan to a medium heat

Peel the carrot and onion, chop into pieces that will fit in your hand blender, process the pieces for a few seconds until it is thoroughly chopped – not too long, you dong want puree

Add the onion and carrot mixture with seasoning to the pan and soften for a few minutes

Slice the courgettes in half, keep the tops and bottoms on, otherwise the filling will fall out. Take a teaspoon and remove the centre of the courgettes, start at the top of the courgette and press firmly, scraping towards yourself. Put the middle of 1 of the courgettes in with the onion and carrot just before taking it off the heat

Put the courgettes in the tray ready to be stuffed

Remove the vege mixture from the heat and add the cream cheese to the mixture, stir through

Stuff the mixture in the courgette halves, sprinkle with parmesan and place in the oven for 30-40 minutes, depending on the size of your courgette. ENJOY!


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