Everything that smells of the Mediterranean has us in love. Especially when it comes to food. So this Sardinian-style courgette recipe from the experts at straight to the palate therefore also. Also, has a quality as important as practicality. And it is that it is one of those dishes that save time and allow organization, since they can be prepared in advance and heated before serving. Not to mention that they also allow freezing.
To begin with, we wash and trim the courgettes. We then cut them lengthwise into two parts and empty them, leaving at least 1/2 cm of pulp attached to the skin. Chop the pulp and sauté it in a pan with oil, until it loses all the juice that it will release.
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Season with paprika, cumin, minced garlic, salt and pepper. Remove from heat and let cool. For the next step, we crumble the cheese and add it to the pulp along with the breadcrumbs, coriander, mint and pine nuts. Season and mix.
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We distribute the preparation for the filling between the courgettes, which we will place in a refractory source greased with oil. We spray them with a good jet of olive oil and bake them in a preheated oven at 200ºCfor about 30 minutes or until they are well browned.
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the traditional recipe It is advisable to accompany these courgettes with a yogurt sauce. So, if you feel like doing the complete grace, you just have to mix yogurt with lemon juice, garlic and parsley and dress with oil and salt.
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