Turkey Mince and Mushroom Stuffed Baked Courgettes

I’ve been really lucky with my courgette crop this year. I have made courgette crisps and also had them on the bbq. Both were delicious. Yesterday I made these stuffed courgettes and they were delicious. I didn’t realise you could scoop the middle out like a squash and it tasted delicious. It reminded me of a pizza type flavour. I’m using turkey mince at the moment as I need to shift half a stone due to lock down though I’m doing 30 days of yoga (when I can bothered 🙀) I still have some large courgettes left so I’m going to make a curry with them tonight, so vegetarian day today. This dish is great for using up odds and sods of cheese. I had some hard and soft goats cheese left which I used on top. The other recommendation is as there is only me and P I keep a jar of Passata in the cupboard and can use it gradually rather than opening a whole tin of tomatoes. So if you fancy trying something different with your courgettes try this.

Ingredients

    1 large courgette
    4 sprays of fry light spray
    1 tsp dried oregano
    Sea salt and fresh black pepper

For the filling

  • 1 pack of brown mushrooms, stalks removed and finely chopped
  • 1 large banana shallots, peeled and finely diced
  • 1 pack of turkey mince, 300g
  • 1/4 jar of passata
  • 1 tsp dried oregano
  • Pinch of sugar
  • Splash of Worcester sauce or marmite
  • Good pinch of sea salt
  • 1 tsp of black pepper
  • Any cheese for the topping, goats cheese, cheddar mozzarella, Parmesan etc

Directions

  1. Pre heat oven to 180 degrees fan
  2. Slice the courgette in half length ways and scoop out the middle
  3. Spray with fry light or use a glug of olive oil, add 1 tsp dried oregano and season. Rub all over so the courgette is covered
  4. Place on a baking tray and bake for 20 minutes while you make the filling.

For the filling

  1. Heat some oil in a frying pan, add the shallots and mushrooms, cook for 5 minutes until soft and the shallots are translucent. If it starts to catch add a splash of water. Set aside on a plate.
  2. Add a spray of fry light or drizzle of oil. Over a medium heat add the mince and cook for 5 minutes breaking up the mince as you go. Once cooked add the mushroom mixture and stir.
  3. Next add the passata, oregano,sugar , Worcester sauce and seasoning.
  4. Bring to the boil and simmer for 10 minutes.
  5. Once the courgettes are partly cooked, fill with the turkey mixture and top with cheese.
  6. Bake for 20 minutes or until the cheese has melted. Enjoy 😊

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