Veal is a little tricky to come by but I found a pack of rose veal meatballs in M&S (I would usually use beef and pork mince) and a pair of round courgettes from Lidl to get things started. Regular courgettes work perfectly, as would onions, peppers or aubergines - choose whatever you like. I added some lemon zest and lots of Italian herbs to my mince to lift the flavours and brighten the dish. Some grated Emmental cheese on top for extra flavour and dinner was a huge hit.
Stuffed Courgettes à la Francaise
2 round courgettes
1 tsp oil (rapeseed, olive, whatever you like)
4 shallots, finely minced
2 large mushrooms. finely minced
300g minced veal
1 clove garlic, crushed
25g sundried tomatoes, finely chopped
100ml white wine
100ml chicken stock
40g Parmesan, grated
2 tbsp mix of parsley, thyme & oregano, finely chopped
Zest of half a lemon
25g Emmental, grated
Prepare the courgettes by cutting off the top and carefully scooping out the insides with a tablespoon. (The innards of a round courgette are really fluffy and seedy, so I don't bother using them). Set to one side and preheat your oven to 200c/Gas Mark 6.
Cool for a few moments before serving.