Stuffed Courgettes on Tomato Sauce

  • Print
Recipe Image
Ingredients for 4 portions
  • 4 Courgette(s)
  • For the filling
  • 125 g QimiQ Cream Base
  • 200 g Minced beef
  • 150 g Ebly Tender Wheat, cooked
  • 1 Egg white(s)
  • Salt and pepper
  • Marjoram
  • Thyme
  • 1 tsp Flat-leaf parsley, finely chopped
  • 2 tbsp Parmesan, grated
  • For the sauce
  • 125 g QimiQ Cream Base
  • 1 Onion(s), finely chopped
  • 1 tsp Olive oil
  • 300 g Tomatoes, tinned, finely diced
  • 50 ml Clear vegetable stock
  • Salt
  • Bay leaf
  • Basil
  • Oregano
  • Cayenne pepper
  • pinch(es) Sugar
Method
1.
Preheat the oven to 200° C (conventional oven).
2.
Halve and hollow the courgettes. Finely chop half of the scooped out courgette flesh.
3.
For the filling, add the chopped courgette, minced meat, Ebly Tender Wheat, egg white and seasoning to the QimiQ Sauce Base and mix well.
4.
Fill the hollow courgettes with the filling and sprinkle with grated parmesan. Cover the bottom of an oven proof dish with water and place the courgettes into the water. Bake in the hot oven for approx. 30 minutes.
5.
For the sauce, fry the onions in the olive oil until soft. Add the tomatoes, stock and seasoning and cook for a further 5 minutes. Season to taste with the sugar.
6.
Refine with the QimiQ Sauce Base and serve.