Stuffed courgettes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring the stock to the boil, add Equilinia and cook covered for about 20 minutes. In the meantime clean and wash the zucchini and cut them off about 1/4 of the length. Dice courgette quarters finely. Carefully hollow out the zucchini and cook in boiling salted water for about 5 minutes. Meanwhile clean, wash and also finely dice the peppers.

2. 2

   Peel and dice the onion. Heat the oil in a pan and fry the mince briefly. Add the diced peppers, zucchini and half of the onion and steam briefly. Season with pepper and a little salt and mix in Equilinia. Drain the hollowed zucchini and fill in the meat mixture. Peel the garlic and press it through a garlic press. Heat the fat in a saucepan and fry the garlic and remaining onion cubes until transparent. Add chunky tomatoes and season with salt, pepper and herbs from Provence. Bring to the boil briefly and pour into an ovenproof dish. Place the zucchini in the sauce and sprinkle with cheese.

3. 3

   Peel the garlic and press it through a garlic press. Heat the fat in a saucepan and fry the garlic and remaining onion cubes until transparent. Add chunky tomatoes and season with salt, pepper and herbs from Provence. Bring to the boil briefly and pour into an ovenproof dish. Place the zucchini in the sauce and sprinkle with cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. Serve garnished with parsley

Nutrition Facts

KCAL
270 kcal

CARBS
17 g

FATS
16 g

PROTEINS
15 g