ITALIAN STUFFED COURGETTES
4 large courgettes 30g (1oz) butter 2tbsp olive oil, plus extra for grasing 1 small onion, finely chopped 4tbsp chopped fresh basil salt and black pepper 2tbsp capers, drained and coarsely chopped 250g (8oz) fontina cheese, grated.
1- Cut the courgettes in a half lengthwise. Scoop out the flesh and chop finely.
2- Melt the butter with 1tbsp of the olive oil in a saucepan.
3- When the butter is foaming, add the onion and cook gently, stirring occasionally, for 3-5 minutes until softened but not coloured.
4- Add the courgette flesh, tomatoes, and basil, and season with salt and pepper. Cook, stirring, for 5 minutes.
5- Brush the insides of the courgette shells with the remaining oil and arrange in a lightly oiled shallow ovenproof dish. Bake the shells in a preheated oven at 180ْC (350ْF, Gas 4) for 5-10 minutes.
6- Divide half of the tomato mixture among the courgette shells. Cover with the chopped capers and a thin layer of cheese. Spoon over the remaining tomato mixture and top with the remaining cheese. Return to the oven and bake for 10-15 minutes until the cheese topping is bubbling.
Fontina cheese is an Italian firm-textured springy cheese made from unpasteurized cow’s milk. It has a delicate flavour. Instead, you could use Jarlsberg cheese from Norway, if liked.