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Main course · Mexican

Veracruz-Style Stuffed Courgettes with Cheese

45 min Serves 4 ~303 kcal/serving ~£6.50 (£1.63/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 4 courgettes
  • 150 g long grain rice
  • 300 g plum tomatoes
  • 1 onion
  • 2 garlic cloves
  • 100 g mature cheddar, grated

Nutrition (per serving)

Calories
303 kcal
Protein
12.8 g
Carbohydrate
39.1 g
of which sugars
8.5 g
Fat
9.9 g
of which saturates
5.8 g
Fibre
3.9 g
Salt
0.52 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the long grain rice following the pack instructions.

  2. 2

    Halve the courgettes lengthways and scoop out the centres, keeping the flesh.

  3. 3

    Fry the onion and garlic cloves for 5 minutes, then add the chopped courgette flesh and tomatoes and cook for 8 minutes.

  4. 4

    Mix the rice through the tomato mixture, then spoon into the courgette shells and top with the mature cheddar.

  5. 5

    Heat the oven to 190C (170C fan, gas 5) and bake for 25 minutes until the courgettes are tender and the cheese is golden.

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