Courgettes stuffed with vegetables

45 min
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 1.0 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 0.011 kg
Plain flour 0.011 kg
Ground white pepper 0.03 g
Ground nutmeg 0.03 g
Table salt 0.75 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 4.4 g
Saturates 3.05 g
Monounsaturated fatty acids 1.88 g
Polyunsaturated fatty acids 1.77 g
Cholesterol 16.62 mg
Calcium 302.39 mg
Iron 2.29 mg
Zinc 0.93 mg
Vitamin A 304.69 ug
Vitamin C 70.05 g
Folic acid 69.83 ug
Salt (Sodium) 614.22 mg
Sugars 15.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.