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Sausage and Herb Stuffed Courgettes

We are approaching the time of year when it seems everyone around you is trying to give you zucchini — yes? Yes! Do say “yes” because this recipe is a lovely way to take advantage of the season! Use any type of sausage you fancy: we like to use sweet Italian turkey sausage as a healthier option. Although the recipe calls only for parsley, if you have other fresh herbs at hand, toss them in as well. We’ll often add some chives and sage — YUM!

Sausage and Herb Stuffed Courgettes

4 large courgettes, halved lengthways
2 tbs. olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 oz. breadcrumbs (¼ cup)
4 oz. mature cheddar, grated (1 cup)
1 oz. chopped fresh parsley (½ cup)
12 oz. fresh sausage, squeezed from the skins

Heat the oven to 400°F. Using a teaspoon, scoop the flesh from the courgettes, then roughly chop it.

Heat the oil in a large skillet and cook the onions for 6-8 minutes, until soft. Stir in the garlic and cook for 1 minute more. Add the chopped courgette and cook for a further 6 minutes, or until really tender. Remove from the heat and tip in the bread crumbs, cheese, parsley, sausage meat, and some salt and freshly ground black pepper. Mix together well, then spoon into the courgette halves.

Place on a baking sheet and cook for 25-30 minutes, covering toward the end if browning, until the courgettes are tender and the filling is golden.

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