Stuffed courgettes can be served in many different ways, as they are refreshing summer vegetables and low in calories.
instructions
Heat the olive oil
Peal the onions
Remove the roots and shop finely
Heat the olive oil in a pan
Tipp: olive oil should not be over heated, otherwise it looses its fatty acids faster than sunflower oil.
Tomato sauce
Brown half of the chopped onions lightly and stir constantly
add tomato puree
Season with ½ tbsp salt, 1 tbsp sugar, 1 pinch of pepper and leave to simmer at a low temperature
The tomato sauce should be cooked a little longer, so its taste is intensive. If it should start to scorch, add a little water
Important: stir occasionally!
Hollow out the courgettes
wash the courgettes and slice them length ways into halves
hollow them out with a spoon
do not throw the flesh of the courgette away, it can be cooked in with the sauce
stuff the courgettes
add salt, pepper, chilli powder, onions, garlic , an egg and the thyme to the meat
stuff the courgettes with the mixture
press firmly
grate the cheese and sprinkle it over the courgettes
bake the courgettes
preheat the oven to about 180°C
pour the tomato puree into a frying pan and lay the courgettes on top
leave to bake for 30 minutes
Tipp: pierce the courgettes and if they slip off the fork easily, they should be ready
Serve the courgettes with fresh thyme and hot tomato sauce
Recommendation: perfect side dishes are steamed rice, cooked potatoes and white bread
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