Courgette topped with Lamb Mince
Courgette Topped with Lamb Mince
Serves 4
Preparation: 30 mins
Cooking Time: 20 - 25 mins
Do you ever wonder what to do if you have so many courgettes growing in the garden that some of them reach whopping proportions in size? Each year we grow less plants but still end up with more than we can eat or give away! I do have lots of recipes that use courgettes but this is a variation of stuffed marrow and, in my opinion, a much tastier option with less waste because you can eat the whole courgette, skin and insides!
You can obviously substitute Lamb mince with any mince of your preference, or even go for a vegetarian option using quorn mince or lentils, rice, couscous - there are endless ideas to try!
We like this very simple recipe and have this often - also cheap and easy!
My roasting tray measures diagonally 40 cms to give you an idea of size.
Ingredients
l large courgette or just use smaller ones, cut in half lengthwise
l large Spanish onion, peeled and finely chopped
2-3 tablespoons Olive Oil
400g lamb mince, or whatever mince you prefer
One 400g can of chopped or whole italian tomatoes
Punnet (or from the greenhouse) cherry tomatoes
2-3 tablespoons Worcestershire sauce
2-3 tablespoons of tomato paste
One generous tablespoon Italian dried herbs
A generous squirt of red wine (I always have a box of this in both red and white on standby!) (optional)
Sea salt
Freshly ground black Pepper
One tablespoon thickening granules, or you could mix a little water with either cornflour or plain flour in a small cup, just to thicken the mince slightly.
Large chunk mature or extra mature cheddar for grating generously on top.
AND THIS IS WHAT YOU DO.....