Stuffed Courgettes à la Provençale

Preparation info
  • Serves


    Appears in

    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