Do you like stuffed veggies? I'm a huge fan of them. Peppers, eggplants, mushrooms, tomatoes, - they all can be stuffed with deliciousness and baked. And they are always amazing.
I know that this recipe isn't inventive but hey- this is one of our midweek meals. It doesn't always have to be inventive- it has to be delicious :) And this one definitely is. We loved it so much that I've decided to share it with you- maybe you will be inspired.
Makes 3 servings
Cut off tops of courgettes and remove the flash, leaving about 0,5cm under the skin. Chopped the flesh from one or two courgettes.
Heat 2 tbsp of olive oil on a big pan. Add onion, celery and carrot and fry until soften a bit. Add chopped courgettes and continue frying until veggies are golden.
Add garlic and fry one more minute.
Add minced pork and mix everything together. Fry until pork is nicely brown.
If the meat is dry (especialy if you are using turkey instead of pork) add some stock.
Add spices and cooked rice and mix everything together. Remove the pan from the heat.
Add parsley, fresh basil and drained mozarella (diced).
Check the seasoning and add more salt and pepper if needed.
Put some salt and pepper, dry basil and oregano inside the courgettes to season their interior.
Stuff them with pork and veggies, making sure they are packed with stuffing.
Start making a sauce. Heat 2 tbsp on a smaller pan. Add garlic and fry for a minute or two.
Add tomatoes and chopped them rougly.
Add spices and fresh basil.
Cook for a while until the sauce evaporates a bit and becomes thicker. Check the seasoning- it should be quite spicy with a clear garlic note.
Pour the sauce into a baking dish. Place the stuffed courgettes in the sauce and top them with cut tops.
Drizzle with some olive oil and bake for about 40-50 minutes (the time depends on the size of courgettes and how powerful your oven is).
10 minutes before the end of baking remove the cut tops and shred some mozarella cheese on the courgettes.
Increase the temeperature to 200 C degrees and continue baking under the grill, watching not to burn the cheese.