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Add a photoServings: 4
Ingredients
- 6 x plump courgettes about 13cm long
- 1 x salt and pepper
- 25 gm white bread crusts removed soaked in 2 Tbsp. lowfat milk
- 125 gm Ricotta or possibly curd cheese
- 1 clv garlic crushed
- 1/4 tsp dry oregano
- 40 gm grated Parmesan cheese
- 1 x egg yolk
Directions
- Parboil the courgettes in boiling salted water for 5 min; drain.
- Cut in half lengthways and scoop out the centres; chop finely.
- Leave the shells on one side.
- Squeeze the bread dry reserving the liquid and mix with the minced courgette and remaining ingredients; add in a little of the reserved lowfat milk if necessary to give a spreading consistency.
- Add in salt and pepper to taste.
- Fill the courgette shells with the mix and arrange in a well oiled shallow baking dish.
- Cook in a preheated moderately warm oven 190 degrees C (375 degrees F) Gas Mark 5 for 35 to 40 min till tender and golden brown.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 55 | 59% |
| Total Fat 6.13g | 8% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 186mg | 8% |
| Potassium 52mg | 1% |
| Total Carbs 1.94g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 7.43g | 12% |
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