A couple of courgettes turned up in the veg box this week. Although the days have been warm, borderline hot, recently the evenings are still cold reminding me that it’s firmly still spring. I’m certainly not complaining, I prefer spring in some ways; mostly that the heat (if any) is not muggy and there are many, many fewer insects. All the more enjoyable for al fresco dining I think you’ll agree; insects in summer mean I am forever swiping the air to deter a particularly determined fly or being chased round the garden by a wasp with a bad attitude. Not the epitome of glamour and demure that I aim for in every garden dining experience. But not to worry, ones absence from the dining table will hardly be noticed when a plate of these Olive and Fontina Baked Courgettes are served up.
Ingredients
You will need (for two or four as a side):
- 2 courgettes, sliced lengthways
- Handful pitted black olives
- 1 tbsp extra virgin olive oil
- 75g fontina cheese, grated (if you can’t get fontina you could get away with a comté or emmental)
Method
Preheat an oven to 200C. Scoop out some of the courgette seeds with a teaspoon then pop the halved courgettes onto a baking tray and bake in the oven for 15 minutes.
While the courgettes bake blend the olives and olive oil in a blender to make a chunky paste.
Remove the courgettes from the oven and spread the olive paste over the inside of each courgette. Sprinkle the grated fontina over the top and return to the oven for another 10 minutes.
If you grow your own veg you’ll be aware of the ubiquitous gardening related melodramas involving too many courgettes, all ready at the same time and the culinary question of doom, “Courgette fritters anyone?”. Having been previously drowning in courgettes myself I have been through many of the available courgette relieving remedies: ratatouille, roasted or raw in salads, pasta sauces, fritters, omelettes and even cakes. This is certainly my new favourite way to dish them up, the salty olives and creamy cheese are fantastic with the grassy courgette, and I can feel several variations coming along for the summer involving different fillings and cheeses.
What a delicious combo of salty, savory and creamy. Always looking for a new way to prepare zucchini. Have a great week-end Caroline.
I like fontina, a delicious cheese and this recipe really appeals to me. Tasty and easy to make.
These baked zucchini boats sound and look really tempting with fontina!
What a lovely and comforting meal! Can’t wait to try it! I might slip in some sun dried tomatoes, too!
Dear God-these would be delicious! Fontina cheese is one of my top favourites. Would be such a lovely combo with the zucchini 🙂
Looks delicious. I’m with you…dining al fresco is ruined by insects. We try to get out there during “prime time” before all of that hits. Unfortunately, my fellas have serious allergies right now.
couldn’t be easier! what a tasty combo–zucchinis make nice boats. 🙂
What a yummy combination of salty and savory. It looks yumm. Lovely Zucchini boats. Love it.
Don’t all wasps have bad-itudes? I mean I don’t think I’ve ever met a friendly wasp. But, yes, I totally agree with you! Love the baked courgettes (aka zucchini here in the States). They sound delicious!
What a great idea! We are still having hot days but our evenings are cooler. Perfect weather for these. Thank you for commenting on my blog while I was away. I really appreciate it 🙂
looks yumm… I love stuffed courgettes (zucchini) but i’ve never filled them with cheese.
You know I cannot remeber the last time I had fontina and it’s a cheese I really like. Nice pairign to with olives on a courgette. Looks great.
Nice and simple recipe using zucchini…thanks for the recipe Caroline!
Have a great week 🙂
I’ve made Courgettes flavored with parmesan before, but never with olives- sounds like a delicious ‘tapenade’ approach. By he way, I’ve been following you on Instagram!
What a neat dish! Tons of flavor. And I’ll need it in July and August when I’m overloaded with courgettes. 🙂 Thanks!
I agree the salty olive and creamy cheese will pair perfectly! Yum, pinned for later, Thanks!
Wow I must try this it looks amazing and it’s a fab way to use up courgettes.
I often wish for a glut of courgettes but instead just find them cheap to buy and usually have some about – this looks like a great way to eat them