Bacon Stuffed Courgettes Recipes

Steps:

• Peel and chop the onion. Cut the rind from the bacon; cut or chop it into small pieces. Chop the tomato. Heat the oil in a frying pan, add the onion and fry gently for 3-4 minutes, until soft. Add the bacon, and cook for a further 8-10 minutes, stirring well. Add the tomato and seasoning.
• Wash the courgettes in cold water and cut a wedge-shaped 'lid' along the length of each courgette, to leave a hollow. Pile the filling into the hollow. Put the courgettes carefully into a greased, ovenproof dish and top with the 'lids'. Cover with a piece of foil and bake in a moderate oven (350F/180C/Gas Mark 4-5) for about 45 minutes. Serve with hot, brown bread rolls and butter, and a green salad.

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
• Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
• Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
• Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins - cover towards the end if browning - until the courgettes are tender and the filling is golden. Serve with a salad, if you like.

Steps:

• In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat., In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
• To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
• Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.