Recipe - Stuffed Courgettes With Parmesan And Pancetta

4 lg Courgettes
1 tablespoon Olive Oil
1 small Onion; (chopped)
1 Clove Garlic; (chopped)
50 g Mushrooms; (chopped)
2 tablespoon Black Olives; (chopped)
2 tablespoon Sun Dried Tomatoes;
(chopped)
2 tablespoon Chopped Basil
2 tablespoon Fresh Grated Parmesan
125 g Mascarpone Cheese
125 g Chopped Pancetta
Salt and Pepper

1. Preheat oven to 200ºc / 400ºf / Gas Mark 6.

2. Trim courgettes and cut in half lengthways.

3. Using a teaspoon, scoop out along the centre of the courgettes, and chop
the removed flesh.

4. Blanch the courgettes in boiling water for 3 4 minutes. Drain and
cool.

5. Heat the oil in a frying pan and fry the pancetta for a few minutes to
brown slightly before adding the onion and garlic.

6. Continue to cook for a further 4 minutes, then stir in the chopped
courgettes, the mushrooms, olives and sun dried tomatoes, plus half the
basil.

7. Cook for a further 2 minutes before removing from the heat and stirring
in the mascarpone and most of the parmesan.

8. Add salt and pepper to taste.

9. Divide the filling between the courgettes, and place them side by side
in a buttered dish.

10. Sprinkle on the rest of the parmesan and basil and cook in the oven for
15 20 minutes.

11. Serve hot or cold.

Converted by MC_Buster.

NOTES : Chef:Greg Robinson

Converted by MM_Buster v2.0l.