I rose to the courgette challenge! Here’s a delicious and versatile idea for a lunch or indeed a dinner. Or maybe breakfast – who knows in these lockdown times, the usual rules don’t apply. It’s vegetarian and could easily be made with oil instead of butter and with vegan cheese. Any lentils will do, any onion will do, any cheese will do!
- 100g puy lentils
- 2 courgettes
- 1 tbsp olive oil
- 20g butter
- 1 red onion, sliced
- A handful of small mushrooms, cut into quarters
- 1 tsp red wine vinegar
- 1 tsp brown sugar
- 40g grated Parmesan
- A couple of sprigs of thyme
- 50g mozzarella
Cook your lentils according to the instructions on the packet.
Preheat the oven to 200°C/gas mark 6.
Cut the courgettes in half lengthwise and scoop out and discard the seeds. Rub a little olive oil on the cut side of the courgettes and bake for 15 minutes.
Melt half the butter in a frying pan and add the onion. Cook on a low heat for around 10 minutes, until soft. Add the red wine vinegar and the sugar then stir and cook for another minute to caramelise the onions. Meanwhile, fry the mushrooms in the remaining butter until they are brown.
Mix the lentils, onions, mushrooms, thyme leaves and Parmesan in a bowl. Season to taste.
Spoon the filling into the courgettes and top with torn mozzarella.
Bake for 15-20 minutes, until the mozzarella has melted.