Stuffed courgettes with pine nut salsa from Essential Ottolenghi: A Collection (page 60) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gem lettuce with fridge-raid dressing; Burrata with chargrilled grapes and basil; Hot charred cherry tomatoes with cold yoghurt; Butternut squash with sweetcorn salsa, feta and pumpkin seeds; Baked mint rice with pomegranate and olive salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan cheese.

  • kitchen_chick on May 03, 2020

    I used a vegan "parmesan" and it worked just fine! I also used panko because I didn't have any bread. When I use panko as a sub for breadcrumbs, I always use somewhat less than the recipe calls for by weight and add a little bit of water (less than you think you'll need), mix it up, and let it sit a bit to absorb the water so it can mimic fresh breadcrumbs. I did have to cook my zucchini longer than the recipe says, and I ended up using the broiler to brown the top.

  • KarinaFrancis on February 06, 2020

    Really liked these, especially the salsa which gave it a nice brightness. Next time I'll up the quantities of the salsa. We subbed brioche for the sourdough, which might have messed with the texture a little but we were happy with the flavour. Will make it again very soon with sourdough.

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