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stuffed courgettes with spelts, beans and feta cheese
stuffed courgettes with spelts, beans and feta cheese
added by babure

A vegetarian dish for hot summer days. Satisfying and filling! Even children like it. The courgettes can be used in all sizes (also overgrown), it is stuffed with a mixture from spelt, feta cheese, beans, basil and hazelnuts. Baked with a topping of bredcrums, herbs and ground hazelnuts. The courgettes are set on a bed of tomatoes, chilis, onions and peppers.

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Prep time
  • 25-40 min
Cook Time
  • 1-1,5h
Servings
  • 4-6
Ingredients
  • For the courgettes:
  • 1 large courgette, or several smaller ones. Overgrown courgetttes should be halved and then precooked before stufed.
  • 300g spelts, soaked in water and cooked
  • handful of hazelnuts, roasted and chopped
  • handful of cooked beans (soaked and cooked)
  • 2 handful of basil, chopped
  • 2 gloves garlic
  • 1 small onion,
  • 200 feta cheese, cut into sqares
  • 2 eggs
  • breadcrumbs
  • a little bit of chili
  • nutmeg
  • salt, pepper
  • if some greens from the garden are available: nettle or bishop's goutweed are nice and add to the color
  •  
  • for the courgette toping
  • butter
  • bredcrumbs
  • nutmeg
  • ground hazelnut
  • finely chopped hearbs
  • salt and pepper
  •  
  • Courgettes bed:
  • 2 onions
  • 3-5 tomaotes
  • 1 red pepper
  • chili
  • 2 cups of red whine
  • salt and pepper
  • 2 carlic
  • a little bit of cerely for a nice taste
  • olive oil
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Directions
First prepare the bedding: Chop the onions, fry them in olive oil until tender, add peppers and tomtatoes, let roast a little, add the rest and let cook until the preperation for the courgettes are finished. If courgettes are too big, then halv it, take out the seeds and inner stuf, cook it in salt water until tender. Smaller courgettes just have to be carved a little bit, so the stuffing doesn't fall of :-) Add the incregients for the filling. It should turn out rather salty and spicy, since the spelts need a lot of spice in order to taste nice. It should taste nicely like basil and nuts. Let the filling rest a bit so the crumbs can soak the liquid. prepare a topping (like a crumble) from the butter, crumbs and herbs. This topping is adding to the moistness of the dish, but also cheese is possible. Like a strong tasting alpine cheese e.g. PLace the bedding into a baking dish, add some more whine, if it is to firm. Put the courgettes on top, fill them and top them. Bake them in a not-too-hot oven, until topping is nice and crisp. Have some salad and red whine with this dish.
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