Recipes
Recipes

Beat the Budget's courgette boats

Baked courgette halves are topped with a flavour-packed, herby combo of pork mince, tomatoes and melted mozzarella

Baked courgette halves are topped with a flavour-packed, herby combo of pork mince, tomatoes and melted mozzarella

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(3 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: £1 per serving

Nutritional Information

Each 352g serving contains

Energy
1193kj
285kcal
14%
Fat
15.5g
Med
22%
Saturates
7.0g
Med
35%
Sugars
7.7g
Med
9%
Salt
0.42g
Med
7%
of your reference intake.
Typical energy values per 100g:
339kJ/81kcal

Ingredients

400g Butcher’s Selection British Pork Lean Mince (typically less than 5% fat)

3 courgettes

400g tin chopped tomatoes

90g torn mozzarella, excess moisture squeezed out

Basil leaves, to serve (optional)

STORE CUPBOARD

1tbsp rapeseed oil

½tbsp dried mixed herbs

1tbsp tomato purée

1tsp clear honey

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Heat the rapeseed oil in a large frying pan on a high setting. Add the mince, roughly mashing with a spatula to distribute evenly across the pan. Cook for 5 mins until browned, stirring occasionally and continuing to break up the mince as it cooks.
3
Meanwhile, slice the courgettes in half lengthwise and use a spoon to scoop out the seeds. Put the seeds in a blender with the tomatoes and whizz to a smooth sauce.
4
Add the mixed herbs and tomato purée to the mince and fry for 1 min before pouring in the blended tomato sauce and honey. Simmer for 15 mins.
5
Fill the courgette halves with the pork mixture. Tear the mozzarella into small pieces and arrange on top of the courgette. Cook in the oven for 20-25 mins until the cheese is golden. Sprinkle with black pepper and garnish with basil leaves, if using.