This recipe came about after defrosting a pack of turkey mince and deciding to use up some of the contents of my cupboards. After scratching my head for a few minutes I got a few bits and pieces out and thought, lets see how this goes. Boy was I impressed with the result. Not only is it a quick and easy dish to put together, but the flavours are delicious. Best of all one portion is only 3sp!!
The recipe for the ‘stuffing’ below makes twice as much as you need to stuff the courgettes. I simply saved half the mixture until the next day and then stuffed some of the lovely long sweet mirabella peppers instead. If you do want to try the peppers instead of the courgette simply slice the pepper in half longways, deseed and pop onto a baking tray. Roast at 180c for 15 minutes then stuff and pop back into the oven for 10 minutes to melt the cheese.
If you are veggie, feel free to omit the turkey and replace with an additional pack of puy lentils.
Turkey Stuffed Courgette Boats
Makes 8 ‘boats’ – Serves 4 (2 ‘boats each’ = 3sp per person
4 x large courgettes
500g turkey breast mince, raw
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
Pack of mushrooms, diced
1 tsp oregano, paprika and crushed chillies
1 x 400g carton passata
1 tbsp red wine vinegar (or balsamic vinegar)
1 x 250g pack of ready to eat Merchant Gourmet Puy Lentils
3 tsp green pesto (basil if you can get it)
60g half fat mozzarella, grated
10g parmesan, grated finely
Salt and pepper
Preheat the oven to 180c.
Take each courgette and slice in half length ways. Using a small teaspoon, scoop out the centre of the courgette leaving a small 1/2cm border around the edge. Pop the courgette onto a baking tray or in a baking dish and pop to one side.
Heat a large frying pan to a medium heat, spray with 1kal and then fry the onions, peppers and garlic for 3-4 minutes until the onions start to soften. Add the turkey mince and break into small pieces with the back of the wooden spoon. Add the oregano, paprika and crushed chilliies, season and combine and cook for 5-6 minutes until the turkey is cooked through.
Pop the lentils in the microwave for 1 minute and then add to the mince with the passata, red wine vinegar and green pesto. Stir and leave to simmer until the sauce is simmering and nicely combined. Taste a little and add more crushed chillies if you like it spicy.
Remove from the heat and then add the lentil mixture to the ‘boat’ you made in the courgette, pressing down so it fills the corners nicely. Top with the mozzarella and Parmesan. Cover with tin foil and then pop in the oven for 30 minutes.
After 30 minutes remove the tin foil, pop back in the oven for a few minutes to let the cheese go a little crispy.
Serve with a fresh green salad dressed with a squeeze of lemon.