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| Estimated Times |
Preparation time: 20
Cooking time: 25
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Ingredients
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1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
55
60
65
70
75
100
125
150
175
200
225
250
servings
| 200 | g | Mushrooms |
| 2 | pcs. | Onion(s) ~150 g |
| 2 | clove(s) | Garlic ~6 g |
| 200 | g | Carrots |
| 4 | pcs. | Courgette (Squash) ~1200 g |
| 500 | g | Minced beef 6-10% |
| 2 | tsp | Sea salt ~11 g |
| 4 | pinch | Black Pepper ~1.5 g |
| 40 | g | Grated yellow cheese |
| 2 | can(s) | Chopped tomatoes ~800 g |
| 2 | tbsp | Olive oil ~27.3 g |
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Directions
Rinse, clean and finely dice the mushrooms. Chop the onion and garlic and grate the carrots.
Cut the courgette lengthways and remove the flesh with a spoon. Put the courgette flesh into a bowl with the other vegetables. Add the mince, salt and pepper and stir to mix.
Preheat the oven to 200ºC/fan oven 180ºC.
Stuff the courgette halves with the mince mixture and sprinkle with grated cheese. Bake in the oven for approx. 25-30 mins.
Heat the chopped tomatoes in a pan, add the olive oil and salt. Bring to the boil and then simmer for 5 mins.
Serve the stuffed courgettes with tomato sauce.
Tip
If there is not room for all of the mince in the courgettes, fry any leftovers in a frying pan.
Nutritional data
444 Kcal Per Serving
F: 23 g, P: 37 g, C: 27 g, DF: 8 g
1,775 Kcal (57 Kcal/100 g)
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