Courgettes stuffed with Flaked Sardine, Lemon, Olives and Almonds

recette de courgettes farcies à l'émietté de sardine citron olives la belle-iloise recette de courgettes farcies à l'émietté de sardine
2 people
20 min preparation time
5 min cooking time

All the ingredients

  • 1 tin of 80g of la belle-iloise Flaked Sardines, Lemon, Olive and Almond

  • 2 small courgettes

  • 1 small tomato

  • 1 hard-boiled egg

  • 50g cream cheese spread

  • 4 basil leaves

  • Salt and pepper

  • 2 basil leaves

Let's get started

Total time
25 min
Preparation
20 min
Cooking
5 min
  • Step 1
    Wash the courgettes and cut off the ends
  • Step 2
    Bring the salted water to the boil and immerse the courgettes in it for around 5 mins
  • Step 3
    Check that the courgettes are cooked by gently pricking them with the tip of a knife to keep them firm
  • Step 4
    When they are cooked, arrange them on a dish
  • Step 5
    Cut the courgettes in half lengthways and scoop out the flesh with a small spoon. Leave to cool
  • Step 6
    Mash the hard-boiled egg and mix with the lemon, olive and almond sardine crumble, fromage frais and diced tomato. Season to taste with salt and pepper
  • Step 7
    Stuff the courgettes with the mixture, add the basil leaves and chill for 20 minutes
  • Step 8
    Serve the stuffed courgettes with lamb's lettuce and slices of toasted bread
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