by Matthew Luca
If your wondering what you can do with a Zucchini (Courgette) then hopefully this recipe will inspire you just as my imagination did with me. It's the perfect start to any meal and while visually striking its simplicity will surprise you.
Ingredients (serves 4)
250g Mascarpone cheese
100g Spinach (chopped)
4 Zucchini / Courgette
1 clove garlic (finely chopped)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme leafs (picked from stems) plus extra sprigs for decoration
Method
Cut the Zucchini (courgettes) into 3 inch high cylinders, carefully remove the core (middle) with a knife. Cut 12 slices from another zucchini and cut out small circles to fit in the base of the cylinders to seal.
In a mixing bowl add the mascarpone, thyme leafs, garlic, salt & pepper, plus chopped spinach and mix thoroughly. Carefully place the cylinders on a baking tray lined with greaseproof paper and then fill with the mascarpone & spinach pushing down to ensure its packed with the filling and slightly overfilled on the top. Bake in the oven for 15 minutes on 200c then serve.
I have plated mine with a base of green pesto and scattering of artichoke, tomatoes, olive and thyme sprigs plus a few deep fried zucchini (courgette) slices that created the circles on top.
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