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Add a photoServings: 2
Ingredients
- 4 lrg courgettes
- 2 x toast thick slices of bread
- 30 gm butter
- 175 gm blue cheese
- 1 sm medium warm chilli minced
Directions
- Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
- Cut the courgettes in half lengthways.
- Bring a deep pot of salted water to the boil and add in the courgettes.
- Boil for 5 min or possibly so till they are translucent/soft and tender sufficient to take the point of a knife easily.
- Drain and cold slightly.
- Scoop out the seedy inside of the courgettes with a spoon removing just sufficient to make a shallow hollow.
- Cut the bread into tiny cubes barely 1cm square.
- Heat the butter in a frying pan over a moderate heat and when it has begun to sizzle add in the cubes of bread.
- Cook for a few min on each side till golden brown and crisp.
- Remove and drain on kitchen paper.
- Cut the cheese into small pcs and stir it into the croutons with the minced chilli.
- You won't need salt or possibly pepper.
- Stuff the courgettes with the bread and cheese goo and bake in the oven for 20 min till the cheese has melted.
- The milder blues soft or possibly semi soft are best for this dish. Roquefort would be a little too powerful. The chilli is not essential but I think a worthwhile addition.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 723g | |
| Recipe makes 2 servings | |
| Calories 544 | |
| Calories from Fat 343 | 63% |
| Total Fat 39.1g | 49% |
| Saturated Fat 24.46g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 1385mg | 58% |
| Potassium 1857mg | 53% |
| Total Carbs 27.81g | 7% |
| Dietary Fiber 6.9g | 23% |
| Sugars 11.94g | 8% |
| Protein 26.99g | 43% |
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