Courgettes filled with ham and cheese

60 min
Type of dish: Vegetables, Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.625 kg
Boiled ham 0.15 kg
Block cheese 0.15 kg
Eggs 1.5 ud
Onion 0.125 kg
Carrots 0.1 kg
Rice 0.013 kg
Potatoes 0.025 kg
Leek 0.6 ud
White stock 0.5 l
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.25 ud
Elaboration

For the vegetable cream:

  • Prepare the white stock.
  • Chop the onion into julienne and the carrot and leek into half-moons.
  • Soften the vegetables in this order: onion, carrot and leek.
  • Add the potato and rice.
  • Leave to cook until the rice and potato are well cooked.
  • Blend and season.

For the filled courgettes:

  • Cut the courgettes into slices ½ cm approx.
  • Cut the ham and cheese into thin slices.
  • Fill the courgette slices with the ham and cheese.
  • Coat the sandwiches and fry in oil (not too hot).
  • How to serve.
  • Add the cream to the plate and place the breaded and hot courgettes sandwiches on top.
Nutritional information (1 portion)
Fiber 13.01 g
Saturates 6.58 g
Monounsaturated fatty acids 2.88 g
Polyunsaturated fatty acids 1.42 g
Cholesterol 117.3 mg
Calcium 527.36 mg
Iron 5.81 mg
Zinc 3.53 mg
Vitamin A 693.59 ug
Vitamin C 104.55 g
Folic acid 303.45 ug
Salt (Sodium) 1284.0 mg
Sugars 34.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.