Stuffed Courgettes à la Provençale

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 12 courgettes
    • salt
    • olive oil
    • butter


    Simmer courgettes whole for about 5 minutes in salted water. Cut off tops; scoop out interiors, reserving pulp for stuffing.

    Provençal Stuffing

    Sauté meats and onion in olive oil. Mix garlic, herbs, beaten egg, grated cheese, rice and courgette pulp in a bowl, and then add them to the meat and onion mixture. Add salt and pepper, to taste. Sauté for a few minutes, stirring constantly.

    Stuff scooped-out courgettes with Provençal Stuffing and place them in an ovenproof baking dish to which you have added a little olive oil; place a knob of butter on each courgette and bake in a moderate oven (375°F-M4) for ¼ hour.