4 large courgette (zucchini)s
500 g minced lamb
2 tsp olive oil
1 medium onion, chopped
1/2 x 397 g can chopped tomatoes
20 g tomato puree (paste)
2 tsp chopped basil
1/2 tsp chopped oregano
Pinch of cinnamon
Salt and freshly ground black pepper
125 g brown rice, cooked
50 g Cheddar cheese, grated
500 g minced lamb
2 tsp olive oil
1 medium onion, chopped
1/2 x 397 g can chopped tomatoes
20 g tomato puree (paste)
2 tsp chopped basil
1/2 tsp chopped oregano
Pinch of cinnamon
Salt and freshly ground black pepper
125 g brown rice, cooked
50 g Cheddar cheese, grated
method
1. Make the filling. Cook the minced lamb without added fat until browned, stirring constantly. Drain off any excess fat.
2. Heat the oil in a frying pan, stir in the onion and cook gently until soft and golden brown.
3. Stir the onions into the lamb with the chopped tomatoes, tomato puree, herbs, spice and seasoning.
4. Bring to the boil, then simmer, uncovered for 45 minutes.
5. Remove from heat.
6. Blanch the courgettes in boiling salted water for 5 minutes.
7. Drain and rinse under running cold water until cooled.
8. Cut in half lengthways and scoop out the soft centres.
9. Arrange the courgette halves tightly together, cut side up, in a baking dish.
10. Chop the courgette centres and stir into the lamb mixture with the rice.
11. Spoon over the courgettes, then sprinkle with the cheese.
12. Cook in a preheated oven, 190°C (375°F) Gas Mark 5, for 30 minutes.
13. Serve immediately.
2. Heat the oil in a frying pan, stir in the onion and cook gently until soft and golden brown.
3. Stir the onions into the lamb with the chopped tomatoes, tomato puree, herbs, spice and seasoning.
4. Bring to the boil, then simmer, uncovered for 45 minutes.
5. Remove from heat.
6. Blanch the courgettes in boiling salted water for 5 minutes.
7. Drain and rinse under running cold water until cooled.
8. Cut in half lengthways and scoop out the soft centres.
9. Arrange the courgette halves tightly together, cut side up, in a baking dish.
10. Chop the courgette centres and stir into the lamb mixture with the rice.
11. Spoon over the courgettes, then sprinkle with the cheese.
12. Cook in a preheated oven, 190°C (375°F) Gas Mark 5, for 30 minutes.
13. Serve immediately.
serving amount
serves: 8
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