Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Stuffed courgettes in tomato sauce recipe

0 ratings

Get ahead with these healthy stuffed courgettes in tomato sauce - perfect for stashing in the freezer ready for an easy midweek meal. Filled with tender spiced pork and roasted in a sweet tomato sauce, these simple courgettes will be a new favourite. See method

Serves 6
10 mins to prepare and 40 mins to cook
278 calories / serving
Freezable
Healthy
Gluten-free
Dairy-free

Ingredients

6 courgettes
2 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
½ tsp crushed chillies
½ tsp allspice
½ tsp nutmeg, grated
500g 12% fat pork mince
1 lemon, zested
15g dill, chopped
½ x 100g pack flat-leaf parsley, chopped

For the sauce

1 tbsp olive oil
1 white onion, finely chopped
1 garlic clove, finely chopped
680g jar passata
pinch paprika
handful rocket, to serve

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1160kj
278kcal 14%
Fat
16g 23%
Saturates
4g 22%
Sugars
11g 13%
Salt
0.9g 15%

of the reference intake
Carbohydrate 13.1g Protein 20g Fibre 2.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Trim and halve the courgettes, then scoop out the flesh with a spoon; reserve the flesh. Roast the courgette skins on a tray with 1 tbsp olive oil for 10 mins.
Meanwhile, in a large, deep frying pan, cook the red onion in another tbsp oil for 2-3 mins. Add the garlic and crushed chillies, allspice and grated nutmeg; cook for 1 min. Add the pork mince; cook for 6 mins. Add the courgette flesh and the zest of lemon; cook for 3 mins, then add the chopped dill and the parsley.
Meanwhile, make the sauce. Heat the final tbsp oil in a pan, add the white onion and cook for 2-3 mins until soft. Add another garlic clove, cook for 1 min, then add the passata. Half fill the jar with hot water and add to the pan. Bring to the boil, then simmer for 10-15 mins, topping up with hot water if necessary.
Spoon the pork into the courgettes. Put the sauce in an ovenproof dish, sit the courgettes on top and dust with a pinch of paprika. Cover with foil; bake for 15 mins. Serve with rocket.

Freezing and defrosting guidelines

To freeze, leave the finished courgettes to cool. When cold, wrap in 2 layers of clingfilm and then a layer of foil. Label and freeze for up to 3 months. When ready to use, defrost overnight in the fridge. Unwrap, cover with foil; bake at gas 5, 190°C, fan 170°C for 30 mins, or until bubbling and golden.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes