This easy appetiser can be made in minutes and is perfect for an apéro-drinks and bites with friends-a dinner party or holiday. Simply slice zucchini–courgettes–scoop out a little of the inside to create a bowl, and then fill them with any 'stuffing' you like... here I used sautéed shallots and bacon, but it tastes delicious as a vegan option with just shallots. For a decorative and taste-worthy accent, I thinly sliced baby onions from our garden (but shallots can be used as well) and grilled them in the oven for a few minutes until crispy. These courgette cups can be served hot and still taste delicious as they cool down, so they are a perfect entertaining option.
Ingredients
serves 5 to 10
2 to 3 large zucchinis
6 shallots, diced
4 tablespoons lardon or chopped bacon
1/2 tablespoon of olive oil
Pinch of salt and pepper
Recipe
Slice zucchinis into inch-wide cuts, scoop out part of inside to create shallow bowls into which you'll place the filling
Sautée diced shallots and bacon together and then fill it into the zucchini cups. Arrange on foil-covered baking sheet
On a separate baking sheet, place thinly sliced shallots/onions and coat with olive oil, S+P
Bake at 350ºF/180ºC for about 10-15 minutes (keep an eye on the cooking process because the shallots might cook faster!)