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
(3 votes)
Cook: 1 Hour
Serves: 4
Price: £1 per serving
Nutritional Information
Each 352g serving contains
Energy
1193kj
285kcal
1193kj
285kcal
14%
Fat
15.5g
15.5g
Med
22%
22%
Saturates
7.0g
7.0g
High
35%
35%
Sugars
7.7g
7.7g
Med
9%
9%
Salt
0.42g
0.42g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
339kj/81kcal
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)
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.