This summer has brought one of the biggest ‘gluts’ of courgettes that the L’Age Baston Potager has ever seen. We’ve had them long and greens, round ones and some long yellow too. Sometimes it feels like we’re running out of courgette recipes, but we’ve just about managed to keep up!

Here is a classic French Courgette Farci aux Amandes recipe that we found years ago and fell in love with. It’s also a firm favorite with our guests, served as a starter. For great results, use fresh courgettes from the garden and best ground almonds you can buy. Of course it won’t taste the same if you’re not eating it with company at L’Age Baston, but it should be pretty good all the same.

How to make Courgette Farci aux Amandes

  • Preparation Time – 30 Mins
  • Cooking Time – 25 Mins
  • Serves – 4 people

Ingredients

  • 4 large or 8 small courgettes
  • 2 oz butter melted
  • 3 tablespoons olive oil
  • 1 medium onion finely chopped
  • 90g ground almonds
  • 100ml cream
  • 3 oz breadcrumbs
  • 3oz Gruyère grated cheese
  • ½ teaspoon salt & ¼ teaspoon pepper
  • ¼ teaspoon herbs de Provence
  • 1 egg lightly beaten

Preparation method

Preheat the oven to fairly hot 200C/Gas Mark 6. Next grease a large shall baking dish with 1 teaspoon of the melted butter and set aside. With a sharp knife, cut the courgettes in half lengthways and carefully hollow out the flesh leaving boat shaped shells of skin then chop the flesh of the courgette. Wrap the flesh in kitchen paper towels and wring to extract as much liquid as possible. Set the flesh aside.

In a large frying pan, heat the oil over a moderate heat and add the onion. Fry, stirring occasionally for about 5-7 minutes or until soft and translucent but do not brown. Stir in the chopped courgette flesh and continue to cook stirring occasionally for about 5 minutes or until the courgette flesh is lightly browned. Transfer the mixture to a medium sized mixing bowl add the almonds, cream and half of the breadcrumbs.

Use a wooden spoon to beat the ingredients together until they are thoroughly blended then stir in two thirds of the cheese, salt, pepper, mixed herbs and the egg and mix thoroughly. The mixture should be of a thick and firm consistency so if it is too soft, add more breadcrumbs!

Arrange the courgette shells, skins sides down, in the baking dish then stuff the shells with the almond and cheese mixture and sprinkle the remaining cheese and the rest of the breadcrumbs on the to spoon, pour the remaining melted butter over the stuffed courgettes.

Finaly place the dish in the hot oven and bake for about 25mins or until the top is bubbling and brown then remove the dish from the oven and serve.

Bon Appetite! Alex