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Courgettes stuffed with Banon and mint |
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| Main courses |
Quite easy |
4 |
45 min |
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- Halve the courgettes lengthways and use a teaspoon to scoop out the flesh and keep to one side.
- Sprinkle the hollowed-out courgettes with salt, turn upside down and leave for 15-20 minutes to drain a little.
- Purée the flesh, add the finely chopped onion and garlic. Season and mix well.
- Dry off the hollowed-out courgettes and stuff with the puree.
- Drizzle with olive oil and bake for 20 minutes at 180°C, Gas Mark 4, 350°F, then put aside.
- In a food processor, mix the chopped Banon cheese, a dozen mint leaves and the remaining olive oil, to form a glossy paste. Season to taste.
- Spread each still-warm stuffed courgette with this paste, then sprinkle with the chopped nuts and some freshly ground pepper. Garnish with mint leaves to serve immediately.
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This dish goes perfectly with a rosé wine from Provence, or a white Muscadet or Saumur. |
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Courgettes
salt and pepper
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
2 Banon goat's cheeses (chestnut leaves removed, and chopped)
A bunch of fresh mint
2 tbsp chopped walnuts
To add a slightly more exotic taste to this recipe, sprinkle the courgettes with a touch of cumin.
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