Stuffed Courgettes Recipe with minced meat and feta are the hit of the courgette season. The popular garden vegetable is refined here with a spicy minced meat filling, basil, marjoram and a hint of cumin provide the special flavour.
Stuffed courgettes are a delicious and versatile dish that involves filling halved courgettes with a variety of ingredients and baking them until tender. There are many different ways to stuff courgettes, and the filling can be made from a variety of ingredients, such as meat, grains, vegetables, cheese, and herbs.
To make stuffed courgettes, start by halving the courgettes lengthwise and scooping out the seeds. Then, prepare the filling of your choice and stuff the courgettes with the mixture. The courgettes can be baked in the oven or grilled until they are tender and the filling is cooked. Stuffed courgettes can be served as a main dish or a side dish and make a tasty and satisfying meal.
Do you cut the skin off courgettes?
It is generally not necessary to remove the skin from courgettes. The skin is thin, tender, and edible, and it contains a wealth of nutrients, including fiber, antioxidants, and minerals. However, if you prefer a more delicate texture, you can peel the skin off the courgettes before using them in your recipe.
To peel courgettes, start by rinsing them under cold running water to remove any dirt or debris. Then, use a vegetable peeler or a sharp knife to carefully remove the skin from the flesh. Once the skin has been removed, you can use the courgettes as desired in your recipe.
Keep in mind that if you do choose to peel the courgettes, you will be removing some of their nutritional value along with the skin. If you prefer to keep the skin on, simply wash the courgettes well before using them to ensure that they are clean and ready to be used in your recipe.
Why do you salt courgettes before cooking?
Salting courgettes before cooking is a technique that is often used to remove excess moisture from the vegetables and to improve their texture. When courgettes are cut or grated, they release a lot of water, which can make them soggy and can dilute the flavor of the dish. By salting the courgettes, you can help to draw out some of this excess moisture, which can help to improve the texture and flavor of the finished dish.
To salt courgettes, start by grating or thinly slicing the vegetables. Place the courgettes in a colander and sprinkle them with a generous amount of salt. Let the courgettes sit for 15-30 minutes to allow the salt to draw out the excess moisture. Then, rinse the courgettes under cold running water to remove the excess salt and pat them dry with a paper towel. The courgettes are now ready to be used in your recipe.
Keep in mind that this technique works best with grated or thinly sliced courgettes, as thicker slices may not release as much moisture. It is also important not to oversalt the courgettes, as this can cause them to become too salty.
What does courgette go with?
Courgette is a versatile vegetable that pairs well with a wide variety of ingredients. It has a mild, slightly sweet flavor and a tender, crunchy texture that make it a great choice for many dishes. Here are a few ingredients that go well with courgette:
- Fresh herbs: Courgette pairs well with herbs such as basil, mint, and parsley.
- Garlic: The pungent flavor of garlic complements the mild, sweet flavor of courgette.
- Tomatoes: The sweet, juicy flavor of tomatoes pairs well with the mild, slightly sweet flavor of courgette.
- Cheese: Courgette works well with a variety of cheeses, such as parmesan, feta, and mozzarella.
- Meat: Courgette pairs well with meats such as chicken, beef, and pork.
- Grains: Courgette can be a tasty addition to grain-based dishes such as rice, quinoa, and pasta.
- Nuts: The crunchy texture of nuts such as almonds and pine nuts pairs well with the tender, crunchy texture of courgette.
Best Stuffed Courgettes Recipe
Servings: 4 Preparation:45 minutes Cooking time: 30 minutes Calories: 692 Fat: 23g
Ingredients
FOR THE STUFFED COURGETTES:
4 medium courgettes
2 onions
4 carrots
1 large red pepper
75 g feta
1 bunch fresh basil
2 tsp. rapeseed oil
350 g minced beef
3 tbsp. tomato purée
1 tsp. paprika powder, sweet
1 tsp. dried marjoram
1 tsp. ground cumin
ground pepper
salt
FOR THE SAUCE:
1 onion
2 cloves garlic
1 tsp olive oil
400 g chunky tomatoes (tin)
1 pinch of sugar
1 tsp dried marjoram
ground pepper
iodised salt with fluoride
EXTERNAL:
300 g parboiled long-grain rice or wholemeal rice
Instructions
For the stuffed courgettes, wash and clean the courgettes and cut them in half lengthways. Scoop out the flesh with a spoon or baller. Cut the flesh into small pieces.
Peel the onions and dice finely. Peel, clean and finely grate the carrots. Halve the peppers, remove the seeds, wash and dice very finely. Dice the feta. Rinse basil leaves, shake dry. Set aside a few leaves for decoration, finely chop the rest.
Heat 1 tsp rapeseed oil in a wide, coated frying pan. Sauté the onion cubes in it over medium heat for 2-3 minutes until translucent. Add the minced meat and fry over a high heat for approx. 5 minutes until crumbly. Add the tomato paste and fry briefly. Add the courgette pulp, diced peppers and shredded carrots and fry for another 5 minutes. Remove from the cooker. Stir in the paprika powder, marjoram and cumin and set aside.
For the sauce, peel the onion and garlic, dice the onion and finely chop the garlic. Heat 1 tsp olive oil in a non-stick pan and sauté the onions and garlic for 2-3 minutes over a medium heat. Deglaze with the chunky tomatoes, stir in the sugar and marjoram. Simmer for about 5 minutes. Season with pepper and a little iodised salt. Pour the mixture into a baking dish (approx. 25 x 35 cm) greased with rapeseed oil (1 tsp).
Preheat the oven to 200 degrees (fan oven: 180 degrees). Put the vegetable and mince mixture into a bowl and mix with the chopped basil. Season with pepper and a little iodised salt. Spread the mixture evenly over the courgette halves, sprinkle with the feta cubes and place the courgette halves on top of the sauce. Bake in the oven for about 30 minutes. In the meantime, cook the rice according to the package instructions.
Sprinkle the stuffed courgettes with the remaining chopped basil and serve with rice.
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Ingredients
- FOR THE STUFFED COURGETTES:
- 4 medium courgettes
- 2 onions
- 4 carrots
- 1 large red pepper
- 75 g feta
- 1 bunch fresh basil
- 2 tsp. rapeseed oil
- 350 g minced beef
- 3 tbsp. tomato purée
- 1 tsp. paprika powder, sweet
- 1 tsp. dried marjoram
- 1 tsp. ground cumin
- ground pepper
- salt
- FOR THE SAUCE:
- 1 onion
- 2 cloves garlic
- 1 tsp olive oil
- 400 g chunky tomatoes (tin)
- 1 pinch of sugar
- 1 tsp dried marjoram
- ground pepper
- iodised salt with fluoride
- EXTERNAL:
- 300 g parboiled long-grain rice or wholemeal rice
Instructions
- For the stuffed courgettes, wash and clean the courgettes and cut them in half lengthways. Scoop out the flesh with a spoon or baller. Cut the flesh into small pieces.
- Peel the onions and dice finely. Peel, clean and finely grate the carrots. Halve the peppers, remove the seeds, wash and dice very finely. Dice the feta. Rinse basil leaves, shake dry. Set aside a few leaves for decoration, finely chop the rest.
- Heat 1 tsp rapeseed oil in a wide, coated frying pan. Sauté the onion cubes in it over medium heat for 2-3 minutes until translucent. Add the minced meat and fry over a high heat for approx. 5 minutes until crumbly. Add the tomato paste and fry briefly. Add the courgette pulp, diced peppers and shredded carrots and fry for another 5 minutes. Remove from the cooker. Stir in the paprika powder, marjoram and cumin and set aside.
- For the sauce, peel the onion and garlic, dice the onion and finely chop the garlic. Heat 1 tsp olive oil in a non-stick pan and sauté the onions and garlic for 2-3 minutes over a medium heat. Deglaze with the chunky tomatoes, stir in the sugar and marjoram. Simmer for about 5 minutes. Season with pepper and a little iodised salt. Pour the mixture into a baking dish (approx. 25 x 35 cm) greased with rapeseed oil (1 tsp).
- Preheat the oven to 200 degrees (fan oven: 180 degrees). Put the vegetable and mince mixture into a bowl and mix with the chopped basil. Season with pepper and a little iodised salt. Spread the mixture evenly over the courgette halves, sprinkle with the feta cubes and place the courgette halves on top of the sauce. Bake in the oven for about 30 minutes. In the meantime, cook the rice according to the package instructions.
- Sprinkle the stuffed courgettes with the remaining chopped basil and serve with rice.
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