In these summer months, in Cocalni we do not produce oranges or mandarins. So we have decided to focus on seasonal fruits and vegetables for our recipe articles. Today we bring you a delicious recipe that is ideal for making the most of the courgettes that many grow for personal consumption in their fields. This recipe for courgettes stuffed with minced meat is a classic of home cooking and you will love it for its flavour and simplicity.
Ingredients
- 4 medium courgettes
- 2 onions
- 1 clove of garlic
- 1/2 kg minced meat (mixture of beef and pork)
- 6 tablespoons of extra virgin olive oil
- 2 large tomatoes
- 1 large carrot
- 1 red pepper
- 1/2 glass of white or red wine
- 300 ml béchamel sauce
- 100 g grated cheese for gratin (your choice)
- Salt and freshly ground black pepper (to taste)
Preparation of the courgettes stuffed with minced meat
Preparation of courgettes
First, wash the courgettes and cut them in two lengthwise or into thick slices, whichever you prefer. Then, boil salted water in a large pot and immerse the courgettes in the boiling water for 2-3 minutes, depending on their size. Drain and pat dry with paper towels. Carefully scoop out the inside of the courgettes with a spoon, leaving a little flesh for the stuffing. Reserve both the emptied courgettes and the scooped out flesh.
Preparation of the meat and vegetable stuffing
Finely chop the onions, garlic, red pepper, carrot and peeled tomatoes. Heat the olive oil in a large frying pan and sauté the onion, garlic and carrot over a low heat for 3 minutes. Add the red pepper and cook for a further 15 minutes, until the vegetables are soft. Stir in the minced meat, salt, pepper and spices to taste. Cook the meat for 5-7 minutes, stirring constantly. Add the chopped tomato and white or red wine, increase the heat and cook until the wine is reduced and the sauce thickens. Finally, stir in the reserved courgette flesh and mix well.
Stuffing and baking the courgettes
Stuff the courgettes with the meat and vegetable mixture. Place the stuffed courgettes in a greased baking dish. Cover the courgettes with the béchamel sauce and sprinkle with grated cheese. Bake at 180°C for 20-25 minutes, or until the cheese is golden brown and bubbling.
Advice
You can use other types of minced meat, such as chicken, turkey or lamb. Add other vegetables to the filling, such as mushrooms, peas or corn, according to your taste. The béchamel sauce can be made with milk or vegetable stock, and for a delicious finishing touch, grill the courgettes with grated cheese during the last 5 minutes of cooking. Serve the stuffed courgettes warm with a green salad.
Enjoy this delicious dish that will delight your family and friends!
