Barquillos de Calabacín

(Courgette/Zucchini Boats – from Argentina)

Ingredients: serves 4 starters/2mains

  • 1 medium large courgette/zucchini
  • 1 spring onion bulb finely sliced
  • 1 slice thick-cut smoked ham diced
  • 3 rashers smoked bacon diced
  • 3 mushrooms diced
  • ¼ green pepper diced
  • ¼ red pepper diced
  • 2 tomatoes, peeled, pipped & diced
  • ½ teaspoon finely chopped garlic
  • butter & oil
  • dried oregano
  • salt & pepper
  • white wine
  • cream
  • grated cheese


  • par boil the courgette/zucchini for 5 minutes and allow to cool
  • meanwhile prepare the other ingredients
  • cut the courgette/zucchini in half length ways
  • scoop out the soft seedy centre
  • fry the filling ingredients in some butter and oil starting with the onion, bacon, garlic and oregano
  • add the peppers
  • then the mushrooms
  • followed by the tomato
  • and finally the ham
  • infuse with white wine
  • and add the cream. season and reduce to a fairly stiff sauce mixture
  • fill the centre of the courgette/zucchini boats
  • top with the grated cheese
  • bake in a pre-heated oven at 200°C until the cheese is bubbling and golden brown (about 10 minutes)

Serve by cutting each boat into 2 to make 4 starters or as a main course with salad


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