Courgettes Stuffed With Mushrooms (Recipe)

Ingredients

5 large courgettes

6 clove garlic, thinly sliced

375 (12oz) medium-size mushrooms, sliced thinly

1 onion, thinly sliced

250 ml (8fl oz) water

Salt and freshly ground black pepper to taste

1 tbsp chopped fresh tarragon

30g (1 oz) peeled, seeded and sliced tomatoes

15g (1/2 oz) chervil leaves

Steps

1.  Trim the tops and bottoms from the courgettes.  Cut four courgettes in half longways and carefully scoop out the pulp and seeds with a small spoon.  Be careful not to break the skins.  Roughly chop the pulp and seeds and set them aside.

2.  In a large pot of boiling salted water, cook the hollowed-out courgettes for about 8 minutes or until tender.  Carefully remove from the water and set aside.

3.  Cut the remaining courgettes into quarters lengthwise and then into 6mm (1/4 in) slices.

4.  Preheat the oven to 180°C, 350°F, gas mark 4.

5.  In a medium-size saute pan, combine the chopped pulp and seeds, courgette slices, garlic, mushrooms, onion and water.  Cook over medium heat, uncovered, for about 35 minutes or until the water has evaporated.  Remove from the heat and stir in the tarragon.

6.  Stuff the courgette shells with the vegetables mixture.  Add salt and pepper to taste.  Place the shells in a shallow baking dish and bake for about 15 minutes.  Finish cooking them under the grill for an additional 4 minutes or until the stuffing begins to brown.

7.  Serve on warm plates and garnish with the direct tomato and chervil leaves.

From : Low-Carbo Cooking