Sausage & herb stuffed courgettes
Contains pork – recipe is for non-Muslims only
Everyone will love these cheesy stuffed courgettes with parsley and sausagemeat
- Prep:15 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 428
- fat 26g
- saturates 10g
- carbs 28g
- sugars 7g
- fibre 3g
- protein 18g
- salt 1.7g
Ingredients
- 4 large courgette, halved lengthways
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 100g breadcrumb
- 100g mature cheddar, grated
- 25g finely chopped flat-leaf parsley
- 175g Cumberland pork chipolata, squeezed from their skins
- salad, to serve (optional)
Method
Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins – cover towards the end if browning – until the courgettes are tender and the filling is golden. Serve with a salad, if you like.