Vegetables Recipes - Baked Stuffed Courgettes

Ingredients

• 50 g/2 oz/1/4 cup long-grain rice

• 8 large courgettes (zucchini)

• 1 large onion, chopped

• 15 g/1 tbsp butter

• 200 g/7 oz/1 small can sweet corn (corn), drained

• 100 g/4 oz Gruyere (Swiss) cheese, grated

• 8 stoned (pitted) green olives, chopped

• 1 egg, beaten

• Salt and freshly ground black pepper

• 2.5 ml/1/2 tsp dried thyme

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Method:

1. Cook the rice in plenty of boiling salted water until tender. Drain, rinse with cold water and drain again.

2. Cut the courgettes in half lengthwise and scoop out the seeds. Fry (sauté) the onion in the butter for 2 minutes, stirring.

3. Add the rice, corn, half the cheese, the olives and egg. Stir in a little salt and pepper and the dried thyme.

4. Spoon into the courgettes, lay in a lightly greased baking tin (pan), and sprinkle with the remaining cheese.

5. Bake at 180°C/350°F/gas mark 4 for about 40 minutes or until the courgettes are tender and the tops are golden brown.