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Stuffed courgettes with pine spice salsa from yotam ottolenghi
Zucchini stuffed with Parmesan cheese, tomatoes, oregano and a salsa of pine nuts.
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Ingredients
Directions
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Heat the oven to 230 ° C. Halve the (large) courgettes in the length and scoop out the flesh with a teaspoon so that there are schuitjes arise.
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There must be a 1 cm thick layer, so that the courgettes remain in model.
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Put the flesh in a sieve and push out as much moisture as possible. You must leave about 100 g of drained zucchini flesh. Put in a bowl.
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Finely chop the garlic and beat the egg and mix through the flesh. Grind the bread into a crumb in a chopper or food processor.
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Grate the Parmesan cheese above and mix through, along with the bread crumbs and salt.
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Cut the to in four and crush them a bit. Also mix through the mixture.
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Clean the (large) lemon. Grate the yellow skin over another bowl.
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Finely chop the leaves of the oregano, add together with the pine nuts and mix.
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Stir half through the zucchini mixture and keep the rest aside for the salsa.
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Place the hollowed courgettes with the cutting edge upwards on a baking sheet or in an oven dish.
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Drizzle with oil and sprinkle with a little salt. Spoon the zucchini filling into the shanks and bake for 15 minutes in the oven until the filling is firm and golden brown.
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Meanwhile, press out the lemon for the salsa.
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Add the juice with the rest of the oil and possibly salt to the preserved pine kernel mixture and mix through.
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Remove the zucchini from the oven, let it cool slightly and divide the salsa over it.
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Nutrition
250Calories
Sodium8% DV200mg
Fat26% DV17g
Protein20% DV10g
Carbs4% DV13g
Fiber8% DV2g
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