Stuffed Courgette Slice with Leftovers
Stuffed courgette slice with leftovers, baked with cheese and breadcrumbs. A great way to use up big summer courgettes and last night's dinner.
Servings: 4
Calories: 658kcal
Ingredients
- 1 large overgrown courgette/marrow
- 400 g leftover risotto/Bolognese/turkey chilli
- 100 g breadcrumbs
- 2 tbsp olive oil
- 2 tbsp chopped fresh herbs or 1 tbsp dried oregano/mixed herbs
- 1 tsp sea salt
- black pepper
- 40 g mozzarella cheese grated
- 60 g parmesan cheese grated
Instructions
- Preheat the oven to 180 °C.
- Line a large baking tray with foil and brush with a neutral oil.
- Take your overgrown courgette/marrow and carefully slice it into big rounds. Each slice should be 4-5cm thick (1.5"). Remove the centre pith and seeds. It’s best not to eat this as the courgette can get bitter when they get too big.
- Place your rounds of courgette on the tray, spacing them a little apart.
- Bake in the centre of the oven for 20 minutes and remove.
- In a medium bowl, mix together your breadcrumbs, olive oil, herbs and seasoning and set aside.
- Remove the courgette slices from the oven, then take your filling of choice and carefully pile it into the centres of the slices.
- Sprinkle the breadcrumb mixture on top of the filling, pressing down gently and ensuring you don’t waste any that falls onto the tray.
- Finally, sprinkle the top with your 2 varieties of cheeses.
- Put in the centre of the oven to cook through for another 20 minutes.
- Using a large spatula, place a slice of the stuffed courgette on each plate and serve alongside a big green salad.
Notes
- Here are recipes for some suggested fillings: turkey and black bean chilli, carrot and lentil Bolognese; courgette and tomato risotto.
Nutrition
Calories: 658kcal | Carbohydrates: 20g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 1073mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 451IU | Vitamin C: 11mg | Calcium: 285mg | Iron: 2mg