Mexican stuffed courgettes

These stuffed zucchinis boats are a great way to enjoy a low-carb taco night and get an extra serving of vegetables! Packed with a flavourful taco filling and topped with melted cheese. Use delicious lean mincemeat, or mix it up with a can of lentils for a veggie version.

Mexican stuffed courgettes IMPORTANT NOTE: recipe are quantities for 2 meals, the meal in "MEAL ANALYSIS" is one meal.

Ingredients
2 large courgettes (450 gr each)

70 g mild salsa

300 g lean minced beef

1/2 tsp garlic powder (1.64 gr)

1/2 tsp cumin powder (1 gr)

1/2 tsp chilli powder or cayenne pepper (2.65 gr)

1/2 tsp bell pepper (1.15 gr)

1/2 tsp salt (2.85 gr)

1/2 tsp oregano (0.5 gr)

1/2 small onion (30 gr)

100 ml tomato sauce

40 gr grated cheese

optional: parsley or spring onion


Preparation method

1. Pack a large pan and fill it with water and a pinch of salt. Then bring the salted water pan to the boil.
2. Meanwhile, clean the courgettes and cut them in half lengthwise. Carefully remove the flesh with a spoon. Then cut the flesh into small pieces and set aside.
3. Put the hollowed-out courgettes in the boiling water and let it boil for 1 minute.
4. Take a frying pan and fry the minced beef in it. Meanwhile, cut the onion into small pieces and add this to the pan with the herbs and the zucchini flesh.
5. Also add the tomato sauce and let the contents of the pan without the lid simmer for about 10 minutes. Meanwhile, preheat the oven to 200 degrees.
6. Take a large oven dish and spread the mild salsa on the bottom. Place the zucchini pieces in the oven dish and spread the minced meat mixture over the zucchini. Then sprinkle the grated cheese over the courgettes and cover the oven dish with a piece of aluminum foil.
7. Bake the stuffed courgettes for 20-25 minutes in the preheated oven. After baking, garnish with fresh parsley or spring onion if necessary.

Enjoy your meal!