Stuffed zucchini with turkey ragout, tomatoes, olives and oregano

Name: Stuffed zucchini with turkey ragout, tomatoes, olives and oregano
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 small courgettes (about 225 g each); 7-10 Tbsp Salt; 1 Onion; 1-2 Garlic cloves; 700 g Turkey escalope; 250 g cherry tomatoes; 2 TABLESPOONS Olive oil; 1 TEASPOON dried marjoram; 100 g small black olives; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 100 g Whipped cream; 1/2-1 TABLESPOON sauce thickener; 1 glass (400 ml) Vegetable stock; 75 g grated gouda cheese; 7-10 Tbsp Marjoram

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 small courgettes (about 225 g each)
7-10 Tbsp Salt
1 Onion
1-2 Garlic cloves
700 g Turkey escalope
250 g cherry tomatoes
2 TABLESPOONS Olive oil
1 TEASPOON dried marjoram
100 g small black olives
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
100 g Whipped cream
1/2-1 TABLESPOON sauce thickener
1 glass (400 ml) Vegetable stock
75 g grated gouda cheese
7-10 Tbsp Marjoram

Directions

1
Wash the zucchini, cut in half lengthwise, remove the seeds from the zucchini with a teaspoon. Put the zucchini halves into a wide pot with boiling salted water, bring to the boil and cook for 2-3 minutes. Then carefully lift them out of the water and let them drip off on kitchen paper.
2
Peel and finely dice the onion and garlic. Wash the meat, dab dry and cut into small cubes. Wash and halve the cherry tomatoes. Heat the oil in a pan, fry the meat in it, turning it well, add the onion, garlic and marjoram and sauté briefly, fold in the tomatoes and olives.
3
Season with salt and pepper, deglaze with stock and cream, bring to the boil, stir in sauce thickener, bring to the boil again briefly, season with salt and pepper. Bring the vegetable stock to the boil. Put zucchini halves on the fat pan of the oven, spread turkey ragout in it.
4
Pour on the cooking stock. Sprinkle filled zucchini halves with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Remove from the oven and garnish with marjoram.