Cooking Instructions

Stuffed courgette

Preheat oven to a medium temperature (180 °C). Cut courgette in half lengthways and
scoop out the pulpy centre with a teaspoon, leaving an outside shell, 1cm thick. Chop the
pulp, slightly and put it to the side. Place the courgettes in a shallow baking dish or
roasting tin, cover with foil and bake for 20 minutes or until tender.
Meanwhile, cook the rice in a pan of lightly salted boiling water for 12-15 minutes until
just tender. In a pan, heat 2 tablespoons of olive oil, then add and fry the garlic and
onion. Add the chopped cassava, cabbage, tomatoes and fry for 3 minutes. Stir in the
courgette pulp and rice and season with salt, pepper and herbs. Fill the cooled courgette
shells with the sauce mixture. Bake the filled courgettes on a baking sheet for
approximately 15 minutes.