Baked courgette with prawn stuffing and panko crust

Kikkoman Sauces 559

Category 546

Ingredient 503

Videos 90

World Cuisines 156

Specials 527

Total time 45 mins

Preparation time: 10 mins

Cooking time: 35 mins

Nutrition facts (per portion): 1651 kJ / 393 kcal

Fat: 24.8 g

Protein: 19.8 g

Carbohydrates: 19.7 g

4 courgettes
½ bunch of parsley
100 g cherry tomatoes
1 onion
2 tbsp. olive oil
200 g ready-to-cook prawns
2 tsp. flour
200 g cream (or oat milk)
3-4 tbsp. Kikkoman Sauce for Rice/ Sucrée (or 3-4 tbsp. Kikkoman Naturally Brewed Soy Sauce and approx. ½ tsp. sugar)
freshly ground pepper
sweet ground paprika
40 g Kikkoman Panko - Japanese style crispy bread crumbs
40 g parmesan cheese, grated

Wash and top and tail the courgettes, slice them lengthways and scoop out some of the flesh until they are approx. 0.5 cm thick. Dice the courgette flesh that you have removed. Wash the parsley, dab dry, pluck off the leaves and chop roughly. Wash and quarter the cherry tomatoes.
Peel and dice the onions. Heat the oil in a pan, add the onions, prawns, tomatoes and diced courgette and fry. Dust with flour and lightly sauté. Add the cream and Sauce for Rice/ Sucrée (or the soy sauce and sugar), bring to the boil and reduce slightly. Add half of the parsley and season to taste with pepper and paprika.
Pre-heat the oven to 200℃ (180℃ fan). Spoon the mixture into the courgette halves and place them on a baking tray. Mix together the panko breadcrumbs, parmesan and a little paprika, sprinkle over the courgettes and bake in a preheated oven for approx. 20-25 minutes.
Sprinkle the stuffed courgettes with the remaining parsley and serve.

Recipe-ID: 839