A classic Provençal recipe to make short and tasty work of the forthcoming glut
Stuffed marrows reek of wartime privation; giant, woolly things made to stand in for everything from meat to bananas, thanks to their overwhelming lack of any discernible flavour. Stuffed courgettes, with their thinner skins and creamy flesh, are a far more attractive prospect, however, and popular throughout southern Europe and the Middle East. The classic Provençal version, stuffed with sunshine itself* is one of my favourites: a simple accompaniment to grilled fish or meat, they make a very satisfying meal in their own right, and the recipe is easily adapted to other Mediterranean veg such as peppers, aubergines – or even our very own marrow, should you be a fan.
(*not really – that would burn your tongue)
How to cook the perfect stuffed courgettes | Felicity Cloake