Stuffed Courgette (Zucchini) With Almonds
Almond Courgettes or Zucchini Boats
Stuffed zucchini are a great addition to any meal. But they come into their own when baked with a delicious filling. The word "zucchini" is widely used in America and comes from the Italian word. In Britain, we know it as a "courgette" from the French word for it. But it is the same vegetable. In this recipe, we will be using almonds. But of course, you can mix them with beef, tomatoes, or any other food that you wish. So why almonds?
Almonds are packed full of vitamins and minerals; they are also a good source of fibre. Almonds are an extremely healthy little food. Rich in monounsaturated fats, which help to zap that nasty cholesterol so its good for your arteries. Along with vitamin E which is a high source of antioxidants, and loads of minerals, you can't get much healthier. And the great thing is, you can even use the almond oil on your skin to promote healing and softness.
My mother used to make a lot of stuffed marrow and zucchini meals. It was a Sunday tradition, and her recipes were always original and very tasty. This one stood out as a favorite. I recently found her old written cookbook and now I have a great supply of her recipes. The zucchini boats are always a favorite in my house.
Quick Facts About Almonds
The almond tree is very similar to a peach tree in appearance, but longer-lived and much larger. The Latin name for the almond tree is Prunus dulcis. It can grow to around 30 feet in height.
The crop is of great importance in the Med as well as California and Australia. There are two kinds of almond, sweet and bitter, and the former is grown for its crop of nuts, and the latter is used more for its oil in the kernel. This is an important source of Prussic acid.
These kernels should not be eaten when raw, as you would find out if you tried to eat them. They are very bitter. In Britain, both species of almond are rarely grown to maturity but are mainly grown purely for their astonishing beauty when in flower.
The fruit itself resembles a small peach, but unlike the peach, it doesn't become fleshy and juicy. In fact, it splits open early to reveal the ripening fruit within.
The nut has a hard woody shell, with one seed in a brown skin.
Almonds in Cooking
Almonds are used in a variety of dishes. The most popular are nougat, sugared almonds and macaroons. They are also great for producing almond oil. Flavoring extracts are also made from almonds, and they are a popular ingredient of beauty products too, such as perfumes and cosmetics. Picking almonds for cooking consists of knocking the fruit from the tree with the use of long poles. When cooked the almond has a wonderful nut taste and is a really good addition to zucchini.
For this recipe, I will just use zucchini with almonds, but you can also mix with beef as you can see in the video.
- 3 large courgettes (zucchini)
- 1 large onion, chopped
- 2 1/2 oz almonds, skinned
- A sprinkling of salt, pepper, and ground mace
- 1 egg, beaten
- 1 oz Parmesan cheese
- 1 oz breadcrumbs
- 2 teaspoons oil
- Halve the zucchini lengthways, and scoop out the flesh. They should resemble small boats when you have done this. Then chop the onion and soften with the oil. Mix the zucchini flesh with the onion and fry for approx 3 mins.
- Now grind the almonds until they are course, and stir them into the zucchini mix. As they are cooking, add the salt, pepper and mace to taste. Scoop out the mix and place in a bowl. Then bind. it all with a beaten egg.
- When the mixture is ready, scoop out and place it into the zucchini boats. Then cover with the parmesan cheese and breadcrumbs. Bake at 400F or gas mark 6 for 25 minutes.
Zucchini boats are a great meal on their own, but by adding loads of veg or salad, it's a great way to stay healthy and feel full so you won't want to snack in between meals. To adjust the size of the portions, why not cut the zucchini into thick slices instead? Then place on a baking dish with the filling in the middle of the rings.
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 6 g||2%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 2 g||4%|
|Cholesterol 2 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|