Stuffed Zucchini Rounds

Stuffed Zucchini with butternut squash, peppers and cheddar

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Zucchini or courgettes and olive oil are a simply delicious traditional Italian combination.  Elizabeth David is credited with bringing this vegetable, previously reserved for the aristocracy, into the ordinary English kitchen.  In her book, A Book of Mediterranean Food, published in 1950, she shares a simple courgette recipe, combining the “very young marrow” with butter and tomatoes.

 

 

Taking a cue from the September sunshine over the weekend, we’ve gone for a summer – autumn vegetable flavouring, combining the zucchini with butternut squash.  It’s a light but comforting dish, which we hope you’ll enjoy as much as we have.

 

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This dish is an easy dish that is perfect for getting little hands involved in the kitchen and Lentil had great fun stuffing all the ingredients into the zucchini and sprinkling the cheese on top (a lot of which ended up on the baking tray)!

The what:

3 Round zucchini, topped and flesh removed

1 onion, quartered

1 yellow pepper, topped, de-seeded and quartered

1/2 roasted butternut squash (you can roast the other half too and use it to make our roast Butternut Squash and Courgette Risotto). Continue reading

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