Ingredients for Stuffed Courgette Boats:
- 3 courgette, halved lengthwise
- 2 Tbsp extra-virgin olive oil / any oil
- salt
- Freshly ground black pepper
- 1/2 onion, chopped
- 2 cloves garlic, crushed
- 450 g minced beef
- 1/2 tsp red chilli powder OR to taste
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- 100 g chopped tomatoes or cherry tomatoes
- 1/2 red capsicum cut into cubes
- 1/2 yellow capsicum Cut into cubes
- 100 g fresh or frozen corn
- 100 g grated cheddar cheese or as needed
Cooking Instructions for making Stuffed Courgette Boats:
Preheat oven to 170°C / 150ºC. Score courgette and scoop out insides, reserving them for later. Place courgette halves cut side-up into a baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until courgette just beginning to soften, 10 minutes.
In a large pan over medium heat, heat oil. Add onion and reserved courgette and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add minced beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in chilli powder, cumin, and paprika, then season with salt and pepper. Stir in cherry tomatoes, capsicum and corn.
Spoon beef mixture into courgette then top with cheeses. Bake until courgette is just tender and cheeses are melted, about 15 minutes. Garnish with coriander (optional) before serving.
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