Courgettes stuffed with vegetables

45 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Meses de temporada*: June, July, August, September
Allergens:
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Courgette 1.5 kg
Onion 0.2 kg
Carrots 0.1 kg
Green pepper 0.05 kg
Tomato 0.15 kg
Dried oregano 0.025 g
Tomato sauce 0.15 l
Table salt 5.0 g
Margarine 0.028 kg
Plain flour 0.028 kg
Ground white pepper 0.08 g
Ground nutmeg 0.08 g
Table salt 2.0 g
Elaboration

For the vegetables:

  • Cut the courgette lengthways, scoop its flesh and chop it.
  • Brunoise the vegetables: onion, carrot and green pepper and the tomato that was previously blanched and diced. 
  • Fry all the vegetables lightly over a low heat following this order: onion, carrot, green pepper, the flesh from the courgette and finally the tomato.
  • Increase the heat so that the water evaporates. 
  • Add a tablespoon of dusting flour and let it cook for five more minutes.
  • Season with salt and pepper. 
  • Steam the courgette for 7 minutes and season with salt once it is cooked.

Make the béchamel sauce.

Make the tomato sauce.

SET UP

  • Stuff the courgettes with the vegetables and place them on a baking dish.
  • Cover them with the béchamel sauce and sprinkle with grated cheese.
  • Bake at 180 ºC until they are golden.
  • To plate, place the grated courgette on one side of the plate and pour a tablespoon of warm tomato sauce on the other side.
Nutritional information (1 portion)
Fiber 5.63 g
Saturates 4.78 g
Monounsaturated fatty acids 3.12 g
Polyunsaturated fatty acids 3.23 g
Cholesterol 27.65 mg
Calcium 384.21 mg
Iron 2.73 mg
Zinc 1.28 mg
Vitamin A 354.02 ug
Vitamin C 89.65 g
Folic acid 84.16 ug
Salt (Sodium) 789.35 mg
Sugars 22.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.