Serves 4
INGREDIENTS
6 small courgettes, cut in half lengthways
2 tablespoons olive oil
1 large onion, finely chopped
200 g/7 oz arborio rice
25 g/1 oz butter
50-75 g/2-3 oz Parmesan cheese, grated
2 eggs
2 tablespoons milk
1 tablespoon chopped parsley
salt and pepp

[ad]

Stuffed Courgettes

cook the courgettes in a large pan of boiling salted water for 3-4 minutes. Drain well. Place under the cold tap until cool. Scoop out the

seeds from each courgette half with a teaspoon and discard.

heat the oil in a pan and cook the onion until it is soft and golden brown. Meanwhile, cook the rice in a large pan of salted boiling water

12—15 minutes until tender but firm to the bite; drain well and place i bowl. Stir in the butter, half of the Parmesan and the onion. In anothei

bowl, whisk together the eggs and milk and stir in the parsley and the remaining Parmesan. Season well with salt and pepper and stir into the rice mixture.

place the courgette halves in a well buttered ovenproof dish. Pile son of the rice mixture into each one and bake in a preheated oven at

200°C/400°F/Gas Mark 6 for 20-25 minutes until they are golden brc Serve hot.