The Humble Courgette

The Humble Courgette

Walking through aisles of colorful food and vegetables at the local farmer’s market-an absolute delight for someone who loves to cook. Rows and rows of plump fresh veggies and fruit jostling for space- Blood oranges,pommelos ,grapefruit strawberries…artichokes,asparagus,green garlic,fresh bakery goods, food trucks. Everything had my attention .My friend pointed out some acclaimed chefs and restaurant owners looking around for fresh produce...As I wandered around, on this chilly California morning, I saw this bunch of colorful squashes-in all shapes and sizes .I had never seen such a variety! The stall owner, a friendly lady, seeing me pick up the more rounded ones said-that’s round zucchini in America and courgette in Britian.A picture of them being chopped and sautéed with mushrooms and tomatoes popped up in my mind. The best way to make ‘em is to stuff ‘em she said.I got home and did just that!

Pre heat oven to 350 degrees F
3 meduium sized round zucchinis
¾ cup paneer
2 tablespoons grated cheddar cheese
1 tablespoon+extra of crumbled feta
1 tablespoon onion minced
1 clove garlic
½ teaspoon pepper
Salt
Oil
Wash the zucchini and wipe them dry.Cut off the tops and the bottom to form a base for them to stand on.Scoop out the inside pulp and keep aside.
Mix together the paneer, onion, garlic,the cheeses, the pulp and the salt and pepper.Fill them into the hollowed out zucchinis.Top with a little feta.Place on a baking sheet.Drizzle a little oil over them.Bake in the oven for 30 minutes .
*This may work well with Tindas too.