This Sunday, I picked up gorgeous courgettes. They are also called globe or round zucchini. The thing about these squash aside from their aesthetic beauty is their versatility and ability to take the stage with aplomb. They are so well proportioned for a meal and give in nicely to pretty much any stuffing you fancy. Yet, they will still be the lead actor on the plate. <br />I stuffed them with their flesh (always use their flesh to stuff back. It adds a lot of moisture into the dish), ground pastured beef with a little bacon, onion, garlic and a little pesto I had on hand. I cooked in leftover stuffing with some diced tomato for a heartier sauce. It was awesome! Clean flavors that enliven every ingredient. <br />To make this vegetarian, go for a bean or grain stuffing or one with sweet potatoes. Unlike the patty pan squash, courgette are bigger and have higher water content. You will typically need something else other than its own cooked flesh to fill the cavity. You don't need to cook them in a gravy but doing so, makes a whole one pot meal! So, I would choose that. <br />Also, this dish cooks in under 40 minutes! So, that is a easy and healthy weekday dinner any day! And, of course makes a great gourmet lunch the next day as it holds shape beautifully.

Share: