Recipe of Super Quick Homemade AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing)

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, amies zucchini al forno (baked courgettes with mint and garlic stuffing). One of my favorites. This time, I’m gonna make it a little bit tasty. 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 in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. AMIEs ZUCCHINI al FORNO (Baked Courgettes with Mint and Garlic Stuffing) is something that I have loved my entire life.

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

The ingredients needed to make AMIEs ZUCCHINI al FORNO

(Baked Courgettes with Mint and Garlic Stuffing):

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

Instructions 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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