Stuffed courgette

The beauty of cooking something for someone special is in the act of love that this constitutes and, hopefully, in the appreciation that will result from giving his or her taste buds a treat! Today we decided to venture among the produce of our garden to find the best ingredients of the season. Our resulting recipe is one of those light, simple and tasty preparations that will surely win over the whole family, no matter what the age of our diners. Once you have found the best fresh courgettes, taking care to choose the large round ones as in our photos, you can begin to make this recipe which tastes of nature and well-being, not forgetting, however, that the dish will also be successful with the elongated courgettes as long as they’re wide enough … or, alternatively, other seasonal vegetables. Follow our recipe and prepare to serve second helpings ...

Soften the coarsely crumbled bread crust with milk, and leave to rest on a tea towel. Finely chop the onion and add to the minced beef. Chop the mint and add to the minced beef and onion. Combine all the soaked bread crust and mix. Add salt, pepper and olive oil. Now comes the fun part: cut off the top of the round courgettes and set aside because they will form the lids for the stuffed courgettes. Then scoop out the contents of the courgettes and mix the contents of just one with the other ingredients – this will constitute the filling. Salt the inside of the courgettes before filling, and then drain the water that will form inside. When all the courgettes are stuffed, put them in an oven dish with their lids on and cook for 45 minutes at 190°C. Remove from the oven and serve with the lid still resting on top of the filling. Your stuffed courgettes are ready!