4 medium courgettes. 30ml olive oil. 1 onion, chopped. 1 clove garlic, crushed. 350 g carrots, peeled and finely chopped. 2 ½ ml freshly grated ginger. Salt and black pepper to taste. 75 g flaked almonds Halve the courgettes and scoop out the center. Heat the oil in a sauce pan and fry the onion until soft. Chop the scooped-out courgettes flesh and add to the pan with the onion, garlic, carrots and ginger. Cover and fry gently for about 8 minutes. Remove from heat and season to taste. Place the courgettes shells in a greased, shallow casserole and fill with carrot mixture. Cover with foil ( do not let the foil touch the food, a oven-proof lid would be preferable) and bake until tender, about 40 minutes. Add the almond flakes and serve immediately with a green salad and herb dressing.
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