Pork courgette boats hero

Beat the Budget’s courgette boats

Baked courgette halves are topped with a flavour-packed, herby combo of pork mince, tomatoes and melted mozzarella

, 17 December 2020

(1 vote)

Beat the Budget’s courgette boats
  • 1 Hour

  • Serves: 4

  • Price: £1 per serving

Nutritional Info
Each 352g serving contains
  • Energy

    1193KJ

    285KCAL

    14%
  • Fat

    15.5g

    med

    22%
  • Saturates

    7.0g

    high

    35%
  • Sugars

    7.7g

    low

    9%
  • Salt

    0.42g

    low

    7%
of your reference intake.
Typical energy values per 100g: 339kJ/81kcal.
Ingredients
  • 400g Butcher’s Selection British Pork Lean Mince (typically less than 5% fat)
  • 3 courgettes
  • 400g tin chopped tomatoes
  • 90g torn mozzarella, excess moisture squeezed out
  • Basil leaves, to serve (optional)
  • STORE CUPBOARD
  • 1tbsp rapeseed oil
  • ½tbsp dried mixed herbs
  • 1tbsp tomato purée
  • 1tsp clear honey
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat the rapeseed oil in a large frying pan on a high setting. Add the mince, roughly mashing with a spatula to distribute evenly across the pan. Cook for 5 mins until browned, stirring occasionally and continuing to break up the mince as it cooks.

  • Meanwhile, slice the courgettes in half lengthwise and use a spoon to scoop out the seeds. Put the seeds in a blender with the tomatoes and whizz to a smooth sauce.

  • Add the mixed herbs and tomato purée to the mince and fry for 1 min before pouring in the blended tomato sauce and honey. Simmer for 15 mins.

  • Fill the courgette halves with the pork mixture. Tear the mozzarella into small pieces and arrange on top of the courgette. Cook in the oven for 20-25 mins until the cheese is golden. Sprinkle with black pepper and garnish with basil leaves, if using.