Recipe of Speedy AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, amies zucchini al forno (baked courgettes with mint and garlic stuffing). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing) is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have amies zucchini al forno (baked courgettes with mint and garlic stuffing) using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make AMIEs ZUCCHINI al FORNO

(Baked Courgettes with Mint and Garlic Stuffing):

1. Prepare 450 grams medium courgettes
2. Prepare 2 tbsp chopped flat-leaf parsley
3. Get 4 tbsp chopped fresh mint
4. Prepare 2 garlic cloves, chopped
5. Get 4 tbsp dried breadcrumbs
6. Get 6 tbsp extra virgin olive oil
7. Take 1 salt and freshly ground black pepper

Steps to make AMIEs ZUCCHINI al FORNO

(Baked Courgettes with Mint and Garlic Stuffing):

1. Cut the courgettes in half lengthways. Make some diagonal incisions on the cut side. Sprinkle the cut side lightly with salt and place the courgettes halves on a wooden board, cut side down. This will allow some of the liquid to drain away.
2. Heat the oven to 180°C.
3. Put the chopped herbs in a bowl and add the garlic and breadcrumbs. Add half the oil gradually, while beating with a fork. Season with a good grinding of pepper and with very little salt.
4. Oil a shallow baking dish or a lasagne dish large enough to hold all the cougette halves in a single layer.
5. Wipe the courgettes with kitchen paper and lay them in the dish, cut side up. Spoon a little of the herb mixture over each half. Drizzle 1 tbsp of the oil over the halves and cover the dish with foil. Bake for 15 minutes. Remove the foil and continue baking until the courgettes are tender and the top is crisp, about 15 minutes longer.
6. Drizzle with the remaining oil while the courgettes are still hot. Serve warm or at room temperature.

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