60 min
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: June, July, August, September
Ingredients for 5 portions
Ingredients for portions/units
Cebolla 0.125 kg
Tomato sauce 0.15 l
Cebolla 0.05 kg
Zanahoria 0.05 kg
Ajo 0.75 ud
Harina floja 0.023 kg
White stock 0.5 l
Nata 0.01 l
Queso rallado 0.083 kg
Perejil 0.006 g
Sal 3.75 g
Cebolla 0.05 kg
Ajo 0.08 ud
Pimiento verde 0.03 kg
Diced tomato 0.2 kg
Sal 0.07 g
Azúcar 0.0 kg
Agua 0.5 l
Huesos 0.15 kg
Cebolla 0.05 kg
Zanahoria 0.025 kg
Green leek 0.25 ud

For the stuffing:

  • Chop the onion into brunoise.
  • Slice the courgettes and remove the pulp (around a depth of approx 6 cm. (the pulp is chopped in brunoise).
  • Soften the onion and courgette, add the meat, mix with the tomato sauce and add salt.

For the sauce:

  • Cut the onion into julienne, the carrot into 1/2 moons and the garlic in slices, soften.
  • Mix with flour, 45 g per litre.
  • Bring to the boil, blend and add a little cream to make the sauce creamy.


  • Fry the courgettes and fill them.
  • Sprinkle with grated cheese and grill.
  • Heat the sauce and serve together.


Nutritional information (1 portion)
Fiber 8.06 g
Saturates 6.43 g
Monounsaturated fatty acids 5.15 g
Polyunsaturated fatty acids 1.94 g
Cholesterol 39.61 mg
Calcium 425.12 mg
Iron 4.25 mg
Zinc 2.65 mg
Vitamin A 329.44 ug
Vitamin C 95.55 g
Folic acid 145.67 ug
Salt (Sodium) 493.76 mg
Sugars 23.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.