Bateaux de courgettes aux champignons is a delightful dish where zucchini halves are hollowed out and filled with a savory mushroom mixture. It's a light yet satisfying option, perfect as a main course or a side dish. Here's how you can prepare it:
Ingredients:
- 4 medium courgettes (zucchinis)
- 250g mushrooms, finely chopped (such as cremini, button, or shiitake)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup crème fraîche or heavy cream
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- A pinch of nutmeg (optional)
Instructions:
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Prepare the Courgettes:
- Preheat your oven to 180°C (350°F).
- Wash the courgettes and cut them in half lengthwise.
- Scoop out the flesh with a spoon to create "boats," leaving a small border around the edges. Be careful not to pierce the skin. Chop the scooped-out flesh finely and set aside.
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Cook the Mushroom Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the chopped mushrooms and the reserved courgette flesh. Cook until the mushrooms release their moisture and the mixture reduces, about 7-10 minutes.
- Stir in the breadcrumbs, crème fraîche, and half of the Parmesan cheese (if using). Season with salt, pepper, and a pinch of nutmeg if desired.
- Cook for a few more minutes until the mixture is well combined and slightly thickened. Remove from heat and stir in the chopped parsley.
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Stuff the Courgettes:
- Place the courgette boats in a baking dish, cut side up.
- Fill each courgette boat with the mushroom mixture, pressing it down gently to pack it in.
- Drizzle the remaining tablespoon of olive oil over the stuffed courgettes.
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Bake:
- Sprinkle the remaining Parmesan cheese over the top of the stuffed courgettes if you want a cheesy finish.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the courgettes are tender and the tops are golden brown.
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Serve:
- Serve the stuffed courgettes hot, garnished with a bit of extra parsley if desired.
Tips:
- You can add a handful of chopped nuts (like walnuts or pine nuts) to the filling for added texture and flavor.
- For a vegan version, replace the crème fraîche with a plant-based cream and skip the Parmesan, or use a vegan cheese alternative.
Enjoy your Bateaux de courgettes aux champignons! This dish is rich in flavor and has a lovely, earthy taste from the mushrooms.
