Courgette Gondolas

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About


  • 6 medium-sized courgettes
  • 1 onion
  • 1 large garlic clove


Mise en Place

Prepare the courgettes: halve them lengthwise and scoop out the flesh with a teaspoon, to make little dug-out canoes (what Cajun chefs call pirogues). This being an Italian dish, however, perhaps gondolas are more appropriate. Reserve the pulp.