1840. Baked Courgette Boats

Fun fact: the traditional cored and stuffed courgettes are an acknowledged classic and a tolerated meal. It was after I discovered and implemented the deconstructed courgettes in yogurt, and these courgettes boats in tomato sauce, that I got passionate about them. 

That is strange because the concept and the ingredients are essentially the. I think the simple difference of frying the courgettes and sauteeing the meat separately makes all the difference to me. In any case, the good news in this wonderful and delicious recipe is that the courgettes are not cored! Similar to my baby stuffed aubergines, the vegetable is slit on the side and fried. the heat softens the inside and it is stuffed without removing anything from it. 

Ingredients

1 kilo courgettes

oil to fry

For the stuffing:

300g minced meat

1 chopped onion

1 tsp seven spices

Salt 

Pine nuts

Sauce ingredients:

5 cloves of crushed garlic 

2 cups tomato passata

2 cups water

1 Tbsp tomato paste

Salt and pepper

1 tsp dried mint

Method

Start by removing the ends of the courgette, then with a small sharp knife ​​make a slit down the middle without puncturing the other side. Fry the courgette in plenty of oil until it turns golden, lift it on kitchen paper and set aside to be cool enough to handle.

For the meat filling: In a frying pan with olive oil, sauté the onion until it wilts, add the meat with stirring, add spices and salt, stir until the meat is cooked, optional, add pine nuts

Tomato sauce: In a frying pan, heat oil, sauté garlic a little, add tomato juice, tomato paste, water, salt, pepper and dry mint, stir until boiling.

Stuff the zucchini with the meat mixture, place in an oven tray, add tomato sauce.

Place in a preheated oven at 350F, for a 35 minutes, serve with vermicelli rice.

صحة و عافية