Stuffed courgettes with mince

Stuffed courgettes with mince

25 min. Active
1 hr Total
439 kcal per people
lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / people: Fat: 31 g, Carbohydrate: 8 g, Protein: 29 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Bowl
  • Brush
  • Frying pan
  • Garlic press
  • Gratin dish
  • Knife
  • Oven mitts
  • Rösti grater
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Spoon

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Courgettes

4 courgettes (each approx. 200 g)
a little butter
½ tbsp olive oil
¼ tsp salt

Filling

1 onion
1 tbsp olive oil
300 g minced meat (beef and pork)
1 garlic clove
4 sprig oregano
1 tbsp tomato puree
½ tsp mild paprika
a little pepper
¾ tsp salt

Gratin

200 g tomatoes
80 g almonds
80 g Gruyère

To bake

4 sprig oregano
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How it's done

The kids can help at the marked areas .

Courgettes

4 courgettes (each approx. 200 g)
a little butter
½ tbsp olive oil
¼ tsp salt

Halve the courgettes lengthwise, remove the flesh with a spoon, finely chop the flesh and set aside. Grease the dish with butter, place the courgette halves in the dish, brush with oil, season with salt.

Filling

1 onion
1 tbsp olive oil
300 g minced meat (beef and pork)
1 garlic clove
4 sprig oregano
1 tbsp tomato puree
½ tsp mild paprika
a little pepper
¾ tsp salt

Finely chop the onion. Heat the oil in a non-stick frying pan. Add the onion, mince and reserved courgette, mince in the garlic, fry for approx. 2 mins. Finely chop the oregano, add to the pan with the tomato puree, mix and season. Remove the pan from the heat.

Gratin

200 g tomatoes
80 g almonds

Dice the tomatoes, coarsely chop the almonds, add both to the filling, mix.

80 g Gruyère

Stuff the courgettes with the filling. Roughly grate the cheese, sprinkle over the courgettes.

To bake

4 sprig oregano

Approx. 35 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, tear off oregano leaves and sprinkle on top.

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