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Courgettes (Zucchini) Filled with Ham and Goats’ Cheese
You can make many variations on the filling, substituting ricotta or Mayonnaise for the goats’ cheese and, of course, canned tuna for the ham. Small onions are also a good alternative to the courgettes. 6 very fresh medium-size courgettes (zucchini) Bring a large pan of water to the boil. Add salt and the courgettes (zucchini) and cook for about 5 minutes until still firm, but not crispy, depending on the freshness of the courgettes. Drain, refresh under cold running water and cut off the ends. Cut the courgettes crosswise into 2.5 cm/1 in pieces and use a teaspoon to hollow them out slightly. Beat the ham with the cheese, mint and olive oil. Transfer to a pastry bag fitted with a fluted tip and pipe into the courgette (zucchini) cups. Arrange on a platter and serve. |