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Name: Stuffed Courgettes with Parmesan And Pancetta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 125 g Mascarpone Cheese; Salt and pepper; 1 sm Onion (chopped); 2 tb Fresh Parmesan Grated; 2 tb Sun Dried Tomatoes;; 1 tb olive oil; 50 g Mushrooms (chopped); 2 tb Black Olives (chopped); 4 lg Courgettes; 2 tb Basil Chopped; 125 g Pancetta Chopped; 1 Clove Garlic (chopped)

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INGREDIENTS

125 g Mascarpone Cheese
Salt and pepper
1 sm Onion ; (chopped)
2 tb Fresh Parmesan ; Grated
2 tb Sun Dried Tomatoes;
1 tb olive oil
50 g Mushrooms ; (chopped)
2 tb Black Olives ; (chopped)
4 lg Courgettes
2 tb Basil ; Chopped
125 g Pancetta ; Chopped
1 Clove Garlic ; (chopped)

Servings

INSTRUCTIONS

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

NOTES

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Stuffed Courgettes with Parmesan And Pancetta

125 g Mascarpone Cheese
 Salt and pepper
1 sm Onion (chopped)
2 tb Fresh Parmesan Grated
2 tb Sun Dried Tomatoes;
1 tb olive oil
50 g Mushrooms (chopped)
2 tb Black Olives (chopped)
4 lg Courgettes
2 tb Basil Chopped
125 g Pancetta Chopped
1 Clove Garlic (chopped)

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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Nutrition

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Serving Size: 1 Serving (436g)
Recipe Makes: 4

Calories: 368
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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