Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Hollowed courgettes filled with spiced mince.
Equipment: Frying pan; baking dish
Measures and names
Ingredients
- 4 large courgettes (zucchini), halved and hollowed
- 500 g beef or lamb mince (ground lamb)
- 1 onion
- 2 garlic cloves
- 1 x 400g tin chopped tomatoes
- 1 tsp oregano
- 1 tsp cumin
- 80 g cheddar or feta
- 1 tbsp oil
- Salt and black pepper
Method
- Halve the courgettes lengthways and scoop out the seedy centres to make boats. Chop the scooped flesh.
- Heat the oil and brown the mince with the onion for 8 minutes. Add the garlic, chopped courgette flesh, tomatoes, oregano and cumin, season, and simmer for 8 minutes.
- Heat the oven to 190°C (fan 170°C). Sit the courgette boats in a baking dish and spoon in the mince.
- Top with the cheese.
- Bake for 25 minutes, until the courgettes are tender and the cheese golden. Rest briefly before serving. Taste before adding salt — feta already seasons the dish.
Swaps and tips
A brilliant use for a glut of courgettes or a large marrow. The filling can be made a day ahead.
Add carbs for the family (optional)
For the family, serve with a scoop of brown rice or a chunk of wholegrain bread. The boats themselves stay low-carb.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 44 g | 12 g | 4 g | 24 g | 455 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
