Stuffed Herb Courgettes with Grana Padano Riserva

Thrilled to be sharing my summer recipe for @granapadano .  These are amazing for this heat and perfect for a picnic in the park.  There is no waste with this recipe and I highly recommend making your own breadcrumbs with a good quality loaf to making it even more delicious.  Enjoy with a glass of Rosé and feel the vibes for the Italian Riviera.  The Grana Padano Riserva is made for these classic Mediterranean flavours and adds that umami depth with a lil’bit of creaminess. #ad #granapadanotastemakers.

Serves 2

Ingredients:

2 medium courgettes, sliced in half and flesh scooped out with teaspoon and roughly chopped

4 tbsp olive oil

6 garlic cloves/2 tbsp diced

1/2 medium chilli, finely chopped

2 tsp dried oregano

4 tbsp white wine

25g basil, stems finely chopped and save a few leaves for decorate at the end

2 tbsp finely chopped flat leaf parsley

Zest of 1 lemon

30g Grana Padano Riserva, plus extra for garnish

6-7 tbsp breadcrumbs (I used homemade sourdough)

Salt and pepper

Preheat the oven to 190 C degrees and add the courgette skins.  Dress in 2 spoons of olive oil, a pinch of salt and roast for 10 mins and remove.

Set a large frying pan to a medium to high heat and 2 spoons of oil.  Then add the chopped courgette flesh and fry for 2mins.  Next add the garlic, chilli, oregano and basil stems and fry for another 3mins.  Pour over the wine and simmer for 30 seconds before adding in the fresh herbs, lemon zest, Grana Padano, salt and pepper.  Mix together for 30 second and remove from the heat.  Evenly divide the mix between the courgette skins and top with breadcrumbs.  Place into the oven for 20 mins.  Then turn to grill fan 230 C and drizzle a little over the courgettes.  Grill for 4-5 until golden.  Top with more cheese, salt, pepper, basil leaves and a little aged balsamic!