Cheese-stuffed courgettes

Ingredients

• 2courgettes
• 1red pepper
• 120 gfresh cheese
• 1 box (size not specified)tomato purée
• 360 ml (1½ cups)water
• 2 leavesbay leaves
• to tastesalt
• quantity not specifiedonion, chopped

Instructions

1. 1

   Roast the pepper

   Place the red pepper directly over a flame to roast it.

2. 2

   Hollow the courgettes

   Trim the ends off the courgettes. Use a vegetable peeler to make an opening and scoop out the centres, keeping them for the sauce.

3. 3

   Fill with cheese

   Stuff the hollowed courgettes with the fresh cheese.

4. 4

   Peel the pepper

   Put the roasted pepper in water, then remove its skin and seeds.

5. 5

   Blend the sauce

   Blend the pepper with the tomato purée, reserved courgette centres and water until smooth.

6. 6

   Simmer together

   Pour the sauce into a pan and add the chopped onion and bay leaves. Lower in the stuffed courgettes and let everything come to a brief boil.

What are cheese-stuffed courgettes?

This is a home-style dish of hollowed courgettes filled with fresh cheese and cooked in a tomato-based sauce. Stuffed vegetables are found in many cuisines; this version uses familiar Mexican-style ingredients such as fresh cheese, tomato and roasted pepper.

The courgette centres go into the sauce rather than being discarded, giving the dish a useful, simple way to make the most of the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 15g protein, 24g carbs, 11g fat.

The courgettes and tomato purée provide most of the carbohydrates, while the fresh cheese contributes much of the protein and fat. Serve with a green salad or extra vegetables for a more balanced plate; adding rice or bread will make it more filling.

Choosing the ingredients

Fresh cheese: choose a mild, fairly firm cheese that can be packed into the courgettes. A crumbly cheese can still work, though it may not hold together as neatly.

Tomato purée: the recipe specifies a box but not its size, so the amount of water in the sauce may need adjusting to suit the quantity of purée you have.

Roasting and peeling the pepper

Roast the pepper over a flame as directed, turning it so the skin chars around the outside. The recipe does not give a roasting time, so use the change in the skin as your cue.

Water helps loosen the roasted skin before peeling. Remove the seeds as well so the pepper blends smoothly into the sauce.

Hollowing and filling

Keep the opening at the end of each courgette wide enough to scoop out the centre and add the cheese. A vegetable peeler is the tool named in the method; work carefully so the courgette sides remain intact.

Save the scooped-out centres for blending. Pack the cheese into the courgettes without forcing it, which can split the vegetables.

Sauce and simmering

Blend the roasted pepper, tomato purée, courgette centres and water until smooth, then add the chopped onion and bay leaves in the pan. The onion appears in the method but its quantity is not specified in the ingredient list.

Lower the stuffed courgettes into the sauce and bring it to a brief boil. The recipe does not state a simmering duration, so check that the courgettes are tender and the filling is hot before serving.

Serving the courgettes

Serve the courgettes with plenty of sauce, making sure each portion gets some of the roasted pepper and tomato mixture. Rice, bread or another simple grain can make the meal more substantial.

A crisp green salad or lightly cooked vegetables would also complement the soft courgettes and cheese.

Recipe notes & tips

• Keep the scooped courgette centres to blend into the sauce.
• Remove the pepper skin and seeds before blending.
• Blend the sauce until smooth before adding it to the pan.
• Lower the stuffed courgettes gently into the sauce to help keep the filling in place.
• Taste the sauce for salt before serving.

Variations

• Add herbs: Stir chopped fresh coriander or parsley into the sauce before serving.
• Use another cheese: Try a mild crumbly cheese if fresh cheese is unavailable.
• Make it spicier: Blend a little chilli with the roasted pepper.
• Add a side grain: Serve with cooked rice to make the meal more substantial.
• Use extra tomato: Add more tomato purée and adjust the water to make a saucier dish.

Common mistakes to avoid

• Cutting too large an opening: Leave enough courgette around the sides to hold the filling.
• Discarding the centres: Save them for the sauce as the method directs.
• Leaving pepper seeds in: Remove them before blending for a smoother sauce.
• Overfilling the courgettes: Pack in the cheese gently to avoid splitting them.
• Boiling for too long: The recipe calls for a brief boil; check the courgettes rather than leaving them unattended.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan with the sauce until piping hot throughout.

Frequently asked questions