Stuffed courgettes

60 min
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: June, July, August, September
Allergens:
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Courgette 1.5 kg
Minced meat 0.175 kg
Onion 0.125 kg
Tomato sauce 0.15 l
Onion 0.05 kg
Carrots 0.05 kg
Garlic, bulb 0.75 ud
Plain flour 0.023 kg
White stock 0.5 l
Cream 0.01 l
Grated cheese 0.083 kg
Parsley 0.006 g
Table salt 3.75 g
See Recipe
Onion 0.05 kg
Garlic, bulb 0.08 ud
Green pepper 0.03 kg
Diced tomato 0.2 kg
Sunflower oil 0.005 l
Table salt 0.07 g
Sugar 0.0 kg
See Recipe
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.25 ud
Powdered vegetable stock 0.025 kg
Elaboration

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.

SETTING UP

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

 

Nutritional information (1 portion)
Energy
348.75
kcal
Carbohydrates
31.88
g
Proteins
19.52
g
Lipids
15.6
g
Sugars 23.97 g
Salt (Sodium) 3305.26 mg
Folic acid 145.67 ug
Vitamin C 95.55 g
Vitamin A 329.44 ug
Zinc 2.65 mg
Iron 4.25 mg
Calcium 425.12 mg
Cholesterol 39.61 mg
Polyunsaturated fatty acids 1.94 g
Monounsaturated fatty acids 5.15 g
Saturates 6.43 g
Fiber 8.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.