Choose fatter courgettes, as they are easier to scoop out for the filling.
(123 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: £1.79 per serving
Nutritional Information
Each 323g serving contains
Energy
1357kj
324kcal
1357kj
324kcal
16%
Fat
13g
13g
Med
19%
19%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
7.1g
7.1g
Med
8%
8%
Salt
0.67g
0.67g
Med
11%
11%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
420kj/100kcal
Typical energy values per 100g:
420kj/100kcal
Ingredients
6 courgettes
1 shallot, chopped
2 tsp olive oil
1 garlic clove, finely chopped
250g Asda Lean Minced Beef Steak
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp dried oregano
400g can Asda Green Lentils, drained and rinsed
3 tbsp tomato purée
1 small red pepper, chopped
1 level tsp cornflour
50g Cheddar cheese, grated
50g breadcrumbs
Method
1
Pre-heat the oven to 200C/190C Fan/Gas 6. Halve the courgettes and scoop out most of the flesh, leaving a 1/2cm shell. Chop the flesh. Arrange the shells in a large greased roasting tin.
2
Cook the shallot in the oil in a large saucepan until soft and translucent. Add the garlic and cook for another minute.
3
Add the mince and cook over a medium heat until it browns, stirring all the time.
4
Stir in the cinnamon, cumin and oregano. Then add the lentils, tomato purée, red pepper, chopped courgette flesh and 100ml water. Simmer, covered, for 10 minutes.
5
Mix the cornflour with 1 tbsp cold water and stir in. Simmer for another minute.
6
Spoon into the courgette shells. Cover with foil and cook in the oven for 15 minutes. Then remove the foil, sprinkle with the cheese and crumbs and cook, uncovered, for another 20 minutes.