Supersized Stuffed Courgette

Aah, oversized courgettes. They'll always be inevitable for those of us whose plants are not in our own back gardens. And for those of us who go on holiday. They may be seedy. They may be watery. But they're certainly not useless.

We brought home this whopper last weekend, which weighed in at a massive 3.5kg/7.8lbs! Surely the biggest we've grown yet!

Nope, I couldn't even hold it up in one hand to take the photo - I had to rest it on my knee too.

I stuffed it and it fed the family nearly twice over - not bad! I'll include my recipe here, but it's extremely flexible really. Chuck in whatever you've got!

Stuffed (Giant) Courgette:
serves many

• Cut the courgette in half lengthwise and scoop the seeds out. Season generously, sprinkle with mild chilli powder and paprika and rub with garlic oil.
• Place in a 180C oven for 15-20 minutes.
• Meanwhile, fry a chopped onion until soft.
  
• Add a chopped yellow courgette, a chopped red pepper, and a big pinch of paprika and chilli, and cook until soft.
• Add chopped mushrooms, a can of chopped tomatoes and a big splurge of tomato puree. Simmer a few minutes.
• Add two cans red kidney beans or similar and a pinch of basil. Simmer.
• Take the courgette halves out of the oven and tip away any liquid that's accumulated in them. Spoon in the vegetable mixture.
• Whiz two bread crusts and some cheddar in a food processor. Top the courgette halves with the crumbs.
• Return to the oven and bake for... well, I lost count actually. I think it was about 40 minutes. Until the courgette flesh is soft.
• Serve with buttery potatoes.

It was yummy, and I think it could have been even yummier with the addition of some chopped sausage too. The courgette skin was a bit tough, but easily discarded. Maybe next time I'll peel them.