DAY 32, STUFFED COURGETTES (ZUCCHINI)

Something for the vegans today! These are a firm family favourite - try them... you'll love them.
I must admit that I have a very well stocked store cupboard, but bringing all these ingredients together might not be so easy for everyone at the moment.

2 large courgettes/zucchini, alternative strips peeled away

1 onion, finely chopped

50g dried breadcrumbs

zest & juice 1 orange

1 tbsp olive oil

big pinch salt & pepper

1 tbsp chopped olives (black or green)

1 tbsp pine nuts

1 tbsp capers

1 tbsp raisins

1 tbsp chopped parsley

finely chopped onion, breadcrumbs, orange zest, orange juice, olives, pine nuts, capers, raisins, parsley, salt&pepper

2 large courgettes, alternative strips peeled away

Cook the courgettes in boiling salted water for 4 minutes, drain and cool under running water.

 Fry the onion in olive oil over a low heat, until softened and starting to colour.

Moisten bread crumbs with orange juice (they need to be quite moist so add a tbsp of water if needed)

Stir breadcrumbs into onion mixture for 2-3 minutes.

Remove from the heat and add the remaining stuffing ingredients

add pine nuts, capers, raisins, parsley, olives and orange zest

 Season with salt and pepper and leave to cool.

Score around the courgette seeds with a spoon and scoop to remove. Keep the 'scoopings' to add to the stuffing

 Chop the scoopings and place in a microwave safe bowl. Cook on high power for 2-3 minutes. Place into a sieve and squeeze out the water.

 Add to the stuffing and stir in

 Stuff the 4 courgettes shells with all the stuffing.

 Preheat oven to 180ºC. Drizzle with a little more oil and bake for 15-20 minutes until golden and crisp.

Serve as a starter or as a main course with salad and baked potatoes.