Recipes
Recipes

Stuffed bacon & mushroom courgettes

Choose medium to large-sized courgettes to make it easier to scoop out the flesh

Choose medium to large-sized courgettes to make it easier to scoop out the flesh

starstarstarstarstar
(2 votes)
Cooking Time

Cook: 55 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 90p per serving

Nutritional Information

Each 254g serving contains

Energy
1171kj
280kcal
14%
Fat
16.0g
Med
23%
Saturates
5.5g
Med
28%
Sugars
5.2g
Low
6%
Salt
1.60g
Med
27%
of your reference intake.
Typical energy values per 100g:
461kj/110kcal

Ingredients

4 courgettes, halved lengthways

125g lean back bacon

1 red onion

2 tbsp olive oil

25g butter

100g mushrooms, chopped

75g fresh breadcrumbs

2 tbsp chopped parsley

1 free-range egg, beaten

Method

1
Pre-heat the oven to 190C/170 Fan/Gas 5. Using a teaspoon, scoop the flesh out of the courgettes, leaving a thick shell. Put on a baking tray and chop the flesh.
2
Chop the bacon and onion and fry in the oil in a pan for 4 minutes. Remove from the pan, leaving the oil. Add the butter, chopped courgette and mushrooms to the pan. Cook for 4 minutes.
3
Mix the bacon, onion, courgette and mushrooms with the breadcrumbs, parsley and eggs. Season.
4
Spoon into the courgette shells and press down.
5
Cover the tray loosely with foil and bake for 20 minutes, then remove the foil and cook uncovered for a further 10-20 minutes.