Courgettes stuffed with vegetables

45 min
Temperature: Hot
Type of dish: Vegetables
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Courgette 1.5 kg
Onion 0.25 kg
Carrots 0.25 kg
Green pepper 0.1 kg
Tomato 0.2 kg
Dried oregano 0.025 g
Tomato sauce 0.25 l
Table salt 2.5 g
Margarine 0.035 kg
Plain flour 0.035 kg
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
Table salt 2.5 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 8.5 g
Saturates 5.68 g
Monounsaturated fatty acids 3.8 g
Polyunsaturated fatty acids 4.29 g
Cholesterol 32.06 mg
Calcium 486.59 mg
Iron 4.03 mg
Zinc 1.57 mg
Vitamin A 829.6 ug
Vitamin C 132.38 g
Folic acid 124.11 ug
Salt (Sodium) 701.03 mg
Sugars 30.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.