Stuffed Courgette with Chicken Meatballs
with guacamole and parsley
This recipe provides 278 g vegetables per portion.
Tags:
-30% carbs
•Calorie Smart
•Extra Veggies
•High Protein
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Courgette
½ piece
Shallot
¼
Tomato paste
¼ piece
Lime
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ sachet(s)
BBQ spice rub
½ sachet(s)
Mexican-style spices
30 g
Tomato ketchup
3 piece
Chicken meatballs with Mediterranean herbs
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
40 g
Guacamole
Not included in your delivery
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1963 kJ
Calories469 kcal
Fat27.7 g
Saturated Fat10.1 g
Carbohydrate20.6 g
Sugar14.9 g
Dietary Fiber7.9 g
Protein31.5 g
Salt2.9 g
Potassium522.5 mg
Calcium95.8 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Sautépan with Lid
•Tall-Sided Pan
Cooking Steps
1
- Cut the courgette in half lengthways and hollow it out with a spoon - you want the courgette boats to be about 0.5cm thick. Set the flesh aside.
- Heat a light drizzle of olive oil in a large deep frying pan with a lid and fry the courgette boats face down for 3 - 4 minutes, covered.
- Turn the courgette over and fry for 3 - 4 minutes on the other side. Season with salt and pepper to taste.
- In the meantime, cut the shallot into half rings.
2
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Add the shallot and fry for 1 - 2 minutes.
- Add the tomato paste and fry for 1 minute.
- Put the chicken meatballs in the pan and use a spatula to cut them into quarters. Fry the chicken meatballs for 4 - 5 minutes, or until cooked through.
- In the meantime, finely chop the flesh of the courgette. Cut the lime into wedges. Finely chop the parsley.
3
- Add the BBQ spice rub, Mexican-style spices and the flesh of the courgette to the frying pan and fry for 2 minutes.
- Deglaze with 2 tbsp water per person and add some salt and pepper to taste.
- Spread the inside of the courgette boats with the tomato ketchup, add the chicken meatballs and sauce, then sprinkle over the cheese.
- Fry the courgette boats with the lid on for 1 - 2 minutes, or until the cheese has melted.
4
- Serve the stuffed courgettes on plates.
- Squeeze 1 lime wedge over the top (see Tip).
- Serve with the guacamole and garnish with the parsley.
Tip: if you have any lime wedges left, serve these on the side.
