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Courgettes stuffed with meat ragu

Meat55 minutes6 people310 calories
1/52/53/54/55/5 (2 votes)
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By Ascen Jimenez

Stuffed zucchini

With a little white rice or some pasta and these courgettes you will have today's meal more than solved. Is it so stuffed with a quick meat ragout which is prepared in the glass while the courgettes are steamed.

Then we have to empty them with a spoon and add that pulp to the meat With these amounts you will have a little ragu left over and that is an advantage. I recommend that you freeze it and use it another day to accompany, for example, some spaghetti.

After stuffing the courgettes we will finish cooking them in the oven. don't light the oven just for this. Take the opportunity to make other recipes: a cake, pan… Seeing how everything is, we will have to try to organize ourselves even more when it comes to cooking.

Courgettes stuffed with meat ragu

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Some delicious and beautiful zucchini.

Courgettes stuffed with meat ragu
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: meat
  • Calories: 310
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 30 g of extra virgin olive oil
  • 40 g onion
  • 300 g of minced meat
  • 60 g of white wine
  • 400 g of crushed tomato (or passata)
  • 50 g of water
  • Sal Island
  • Pepper
  • 6 round zucchini
  • 20 g of breadcrumbs
  • Mozzarella or grated cheese

Preparation

  1. We put the oil and the onion in the glass. We program 5 seconds, speed 7.

  2. We put the oil and the onion in the glass. We program 5 minutes, 120º, speed 1.

  3. We add the meat and, again without putting the cup, we program 5 minutes, 120º, speed 1.

  4. Add the white wine. We place the basket instead of the cup and program 5 minutes, varoma temperature, speed 1.

  5. We take advantage of this time to wash the courgettes and cut what will be the “hat”. With a knife or a lace we make a cross in the pulp (without touching the outer part that will serve as a container) and put them in the Varoma container. The hats are placed on the varoma tray. We cover and reserve.

  6. Now add the passata, the water, a little salt and a little pepper. We put the cover. We place the varoma in its position and program 25 minutes, varoma temperature, speed 1.

  7. Remove the varoma and let cool for a few minutes.

  8. With the help of a spoon we take out the pulp of the courgettes and we are putting in the glass, next to the meat.

  9. We put the outer part of the zucchini (which will serve as a container) on a baking tray that we will have covered with baking paper.

  10. We also put in the glass about 20 grams of breadcrumbs. We program 3 seconds, left turn, speed 5.

  11. We stuff the courgettes with that ragu that we have just prepared.

  12. Put a piece of mozzarella on each zucchini or grate cheese on them.

  13. Bake for approximately 10 minutes at 180º (preheated oven).

  14. We serve by placing a hat on each stuffed zucchini.

Notes

You can increase the amount of breadcrumbs if you consider it necessary.

More information - Yogurt and cinnamon cake, Miracle bread


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  1.   maricarmen.zm@hotmail.es said
    ago 2 years

    Excuse me, ragut is a way of cutting meat, be it chicken, turkey, beef or pork….and in the recipe you put minced meat!

    Reply to maricarmen.zm@hotmail.es
    1.    Ascen Jimenez said
      ago 2 years

      Thank you for your contribution, Mari Carmen. With the meat cut like this, as you say, it will be great. A hug!

      Reply to Ascen Jiménez