Stuffed courgettes
Allergens:
Ingredients for 5 portions
Calculate portions
Calabacín
1.5 kg
Carne de ternera picada
0.175 kg
Cebolla
0.125 kg
Tomato sauce
0.15 l
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
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
340.25
kcal
Carbohydrates
30.89
g
Proteins
18.98
g
Lipids
15.34
g
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.
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