• 4servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsCopper, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 90 ml olive oil

  2. 1 onion

  3. 2 cloves garlic , finely chopped

  4. 110 g minced pork

  5. 110 g minced veal

  6. 55 g cooked ham , diced

  7. 1 large large tomato , peeled, seeded and chopped

  8. handfuls parsley , chopped

  9. handfuls basil

  10. 110 g cooked chopped spinach

  11. handfuls breadcrumbs

  12. 1 egg

  13. black pepper

  14. 4 round courgettes

  15. 100 g finely grated parmesan

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200C/gas 6. Heat 3 tablespoons of olive oil in a frying pan and fry the onion gently for 15 minutes, until softened.

  2. Add the garlic, pork and veal mince. Cook until the meat is browned.

  3. Place the ham, tomato, parsley, basil, spinach and breadcrumbs into a large bowl and add the egg. Season with salt and freshly ground black pepper.

  4. Slice the tops from the courgettes. Scoop out the seeds and enough flesh to leave a strong wall. Pack the courgettes with the stuffing and top with their lids. Transfer them to a gratin dish.

  5. Sprinkle over the Parmesan and drizzle with the remaining olive oil. Bake for about 40 minutes, until the courgettes are soft when pierced carefully with a skewer. Remove from the oven and eat warm.


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