Stuffed Roasted Courgette in Prosciutto

Preparation Time:  8 Minutes                              Cooking Time: 15 Minutes                                    Serves:  2



  • 1 Courgette
  • 1 Garlic Clove, minced
  • 1/2 Tomato, deseeded
  • 4 slices of Brie
  • 4 slices of Smoked Prosciutto
  • Sea Salt & Black Pepper



1. Preheat the oven to 200 degrees. Halve the Courgette and scoop out the seeds with a tea spoon. Rub the garlic into each half and season.

2. Thinly slice the brie, and place along the base of the cavity. Remove the seeds from the tomato and slice the flesh, and lay on top of the brie. Pepper again, then sandwich the two halves together as tightly as possible.

3. lay down 4 slices of prosciutto slightly overlapping, place the courgette on top and carefully roll up keeping it as tight as possible.

4. Place in the oven for 15 minutes


Bonus Bits

– Skewer with cocktail sticks at the ends if necessary to hold together.

– I served this with a veg and sesame seed stir fry, where you can use the seeds of the courgette & the tomato.

– Prosciutto is relatively salty, so only a little is needed within the courgette



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