AI photoStuffed Round Courgettes
Round courgettes filled with a beef, egg and parmesan stuffing, then baked until golden.
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Ingredients
- 2 pcs Courgette about 400 g each
- 1/2 pcs Red onion 60 g
- 130 g Beef mince
- 1 pcs Eggs
- 2 tbsp Breadcrumbs dried
- 30 g Parmesan
- 1 clove Garlic
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
- Olive oil to taste
- 5-6 pcs Basil leaves
- 1 bunch Parsley
Steps
Wash the courgettes, cut off the top cap, score the flesh with a knife, scoop it out with a spoon and chop it finely.
Boil the empty courgettes in salted boiling water, then place on a board.
10 minChop the red onion, put it in a pan with olive oil and fry.
5 minAdd the beef mince and brown it.
5 minAdd the chopped courgette flesh and cook, then let the filling cool.
5 minFinish the filling with the egg, breadcrumbs, parmesan, garlic, pepper, nutmeg, parsley and basil.
Fill the courgettes with the stuffing, place in a baking dish, drizzle with oil and bake on conventional setting at 190°C.
Add the caps and finish baking on fan setting until the internal temperature reaches 71°C.
10 minServe warm or at room temperature, garnished with fresh basil if liked.