1. Preheat oven to 200?c / 400F / Gas Mark 6. 2. Trim courgettes and cut in half lengthways. 3. Using a teaspoon, scoop out along the centre of the courgettes, and chop the removed flesh. 4. Blanch the courgettes in boiling water for 3 - 4 minutes. Drain and cool. 5. Heat the oil in a frying pan and fry the pancetta for a few minutes to brown slightly before adding the onion and garlic. 6. Continue to cook for a further 4 minutes, then stir in the chopped courgettes, the mushrooms, olives and sun dried tomatoes, plus half the basil. 7. Cook for a further 2 minutes before removing from the heat and stirring in the mascarpone and most of the parmesan. 8. Add salt and pepper to taste. 9. Divide the filling between the courgettes, and place them side by side in a buttered dish. 10. Sprinkle on the rest of the parmesan and basil and cook in the oven for 15 - 20 minutes. 11. Serve hot or cold. NOTES : Chef:Greg Robinson
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 4|
|Calories from Fat: 234 (64%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 71.9mg||22 %|
|Sodium 1042.3mg||36 %|
|Potassium 1236.5mg||33 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 12.8g|
|Protein 19.7g||28 %|
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Calories per serving: 368
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