Courgette Boats with Traditional Balsamic Vinegar of Modena PDO



Preparation time:

40 minutes

Difficulty level:



2 Courgettes
1 Lemon
250 g Shelled peas
Mint leaves to taste
Capers to taste
Fine salt to taste
Pepper to taste
Chopped hazelnuts
Extra virgin olive oil
Traditional Balsamic Vinegar of Modena PDO

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Wash the courgettes and cut them in two lengthwise. Then use a melon baller to scoop out the pulp to create boats. Steam the courgette boats for 5 minutes, drain and set aside.
Boil the courgette pulp and shelled peas in salted water. In a bowl, combine the drained peas and courgette pulp with the extra virgin olive oil, mint leaves and a teaspoon of lemon juice. Blend everything together until you obtain a soft cream, adding a few tablespoons of the cooking water from the peas if necessary. Season with salt.
Fill the courgette boats with the pea cream and bake in a hot oven at 180°C for 10 minutes.
Top the courgette boats with a few capers, a drizzle of olive oil and mint leaves, then serve with a drizzle of Traditional Balsamic Vinegar of Modena PDO and chopped hazelnuts.