Zucchini ripieni

Stuffed Courgettes



8 small courgettes, zucchini

4 tomatoes

1 oz butter

1 shallot (finely chopped)

1 teaspoon paprika

Salt and pepper

½ lb shelled prawns

1 tablespoon grated Parmesan cheese (for dusting)

For Béchamel sauce

1 oz butter

1 oz plain flour

½ pint milk

2 oz Parmesan cheese (grated)


  1. Trim each end of the courgettes, cook whole for 5 minutes in boiling salted water, then drain and refresh them. Remove a thin slice lengthways from each courgette, carefully scoop out the flesh with the point of a teaspoon and chop it. Scald and skin the tomatoes; cut in four, discard the seeds and chop flesh coarsely.
  2. Melt the butter in a saucepan, add the chopped shallot and cook, covered, until quite soft but not brown ; add the paprika, chopped courgette flesh and tomatoes. Season and cook briskly for 2-3 minutes. Stir in the prawns.
  3. Put the courgette cases in a buttered gratin dish and fill them with the tomato and prawn mixture.
  4. Prepare the béchamel sauce and spoon it over the courgettes; dust with cheese.
  5. Brown in oven at 425°F or Mark 7 for 10-12 minutes.

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