Stuffed courgettes

Stuffed courgettes

Choose medium- to large-sized courgettes to make it easier to scoop out the flesh

By , 21 September 2015

(1 vote)

Stuffed courgettes
  • 55 Mins

  • Serves: 4

Nutritional Info
Each 254g serving contains
  • Energy

    1172KJ

    280KCAL

    14%
  • Fat

    16.0g

    med

    23%
  • Saturates

    5.5g

    med

    28%
  • Sugars

    5.2g

    low

    6%
  • Salt

    1.60g

    med

    27%
of your reference intake.
Typical energy values per 100g: 461kJ/110kcal.
Ingredients
  • 4 courgettes, halved lengthways
  • 125g lean back bacon
  • 1 red onion
  • 2 tbsp olive oil
  • 25g butter
  • 100g mushrooms, chopped
  • 75g fresh breadcrumbs
  • 2 tbsp chopped parsley
  • 1 free-range egg, beaten
Method
  • Pre-heat the oven to 190C/170 Fan/Gas 5. Using a teaspoon, scoop the flesh out of the courgettes, leaving a thick shell. Put on a baking tray and chop the flesh.

  • Chop the bacon and onion and fry in the oil in a pan for 4 minutes. Remove from the pan, leaving the oil. Add the butter, chopped courgette and mushrooms to the pan. Cook for 4 minutes.

  • Mix the bacon, onion, courgette and mushrooms with the breadcrumbs, parsley and eggs. Season.

  • Spoon into the courgette shells and press down.

  • Cover the tray loosely with foil and bake for 20 minutes, then remove the foil and cook uncovered for a further 10-20 minutes.