Shiso and garlic flavoured soy sauce (Recipe ID: 248794)
4 shiso leaves , 1 tablespoon of soy sauce
Fresh cheese (or cottage cheese)
Double cream and yoghurt
1 to 2 tablespoons (to your liking)
Fresh herbs such as parsley, dill, asatsuki chives and chervil)
2 tablespoons, chopped
For the lighter filling:
★Quark / drained yoghurt
1/2 to 1 teaspoon
Herb such as parsley,basil and chive)
1 teaspoon, chopped
Cut the courgettes (this picture shows an overgrown courgette monster!) in half and remove the seeds. Sprinkle lightly with salt and pepper. Grease a heat-proof dish with olive oil and put in the courgettes.
Separate the egg yolks and whites. Whisk the egg whites well (until stiff enough to hold its shape when you tilt your bowl).
Add the egg yolks, fresh cheese, shiso and garlic flavoured soy sauce, shredded shiso leaves, chopped herbs (reserve some for finishing), salt and pepper. Mix to combine well.
Pour the filling into the cavities of the courgettes. Bake them in an oven at about 200℃ for 20 to 30 minutes.
Sprinkle with chopped herbs at the end on the table.
For the lighter filling, do the same at step 1. Mix the ★ ingredients and pour into the cavities of the courgettes.
Sprinkle grated parmesan cheese. Bake in an oven pre-heated to 200℃ for 20 to 30 minutes.
After baking, sprinkle with chopped herbs and coarsely ground black pepper.
If you use regular-sized courgettes, you can use the seed part for your salad or stir-fry.
Story Behind this Recipe
I marinated the shiso leaves, which I grew from seeds, in the garlic flavoured soy sauce. I wanted to use it for cooking and I mixed it with cream cheese to make a cheese filling. I filled a huge courgette my friend gave me with the cheese filling.
You can use regular-sized courgettes. Use more than 2 kinds of herbs to give a good flavour. I used parsley, asatsuki chives and tarragon this time. According to the size of courgettes and oven you use, the cooking time might differ.