Remove to a casserole dish. Pour he liquid over the roll-ups in the casserole dish. Cover and cook in a 180 oven for about 40 minutes, or until pork and choko are cooked. This is adapted from a Greek recipe - Kolokithakia Yahni . I make this with marrow and when chokos are in season, then chokos are what I use.
Fresh tomatoes are still available and reasonably priced at the beginning of the choko season.
Add onion, cook until golden then add the tomatoes, seasonings, herbs and water and cook for about 5 minutes more. Add the chopped chokos and cook slowly for about 30 minutes. This is delicious served topped with grated cheese. Back to Recipe Index I have many eggs at the moment, thanks to my free range chickens, so one-day I'll attempt a choko souffle. Choko can also be preserved into pickles or relish.