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Stuffed courgettes
Stuffed courgettes

Stuffed courgettes

with beef, mushrooms, carrots, egg, parmesan and avocado.

A cute and appetizing alternative for cooking courgettes, with a slightly al-dente exterior contrasting with the tender filling and the cheese layer au gratin on top!

40 min

562 kcal

4 doses



You will also need:

The following ingredients will not be added to your grocery list.

to taste

to taste

Sesame Seeds (optional)

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

562 kcal

2,352 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Season the meat with salt and pepper, add 1 chopped garlic clove in a frying pan with olive oil.


Wash and cut the courgettes in half and remove the inside (remove seeds and chop the pulp to add to the meat).


Chop the 8 mushrooms, the tomato, the onion and the 2 carrots previously cooked al dente. Wrap all vegetables, flour and beaten egg in the meat.


With the preparation fill the courgettes, sprinkle with cheese and sesame seeds (optional).


Put a drizzle of olive oil in a pyrex and the courgettes on top). To make the skin have a flat base, you can also make a small horizontal cut in the courgettes.


Take to a preheated oven at 200º for about 20 min. At the end, brown it for 5 min (time may vary depending on the size of the courgette).


Cut the avocados into slices and set aside.


Serve courgettes stuffed with avocado and a lettuce salad seasoned to taste.

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