Courgettes filled with Provolone, anchovies and sun-dried tomatoes

Ingredients

Preparation

Heat the oven to 200ºC.
Cut the courgette crosswise into 5 cm pieces. Empty the pieces of courgette with a spoon, leaving a base.
Grease the courgette bases with oil and cook in the oven for 15 minutes or until they begin to brown a little.
Chop the courgette pulp and sauté with a little oil in a pan until golden brown.
Drain the tomatoes and chop.
Chop the anchovies.
Cut the potato into thin slices and boil until soft. Drain and mash.
Grate the cheese.
Mix the potato with the cheese, chopped anchovy, courgette pulp and sun-dried tomatoes. Season with a little salt if necessary and pepper.

Assembly
Fill the courgette bases and grill in the oven.

Notes
If the sun-dried tomatoes you have are not in oil and therefore not soft, soak them first in hot water for 20 minutes.

Tip
To enhance the flavour of the courgette bases, you can brown them in a pan with a little oil on the flat sides before baking.

Wine

Juan Gil 4 Meses Monastrell 2014 - Jumilla DO