Courgette boats stuffed with lamb
Fun to make and delicious to eat, these courgette boats are stuffed with tomato, tasty lamb mince, fresh mint and a hint of cinnamon. Top them with cheese and bake in the oven until tender and golden, says Miranda Gore Browne
Ingredients
Serves 5
You will need: Large roasting tin, deep frying pan, ice cream scoop, garlic crush, cheese grater
- 1 red onion, peeled and finely chopped
- 500g of lamb mince
- 5 courgettes, halved long ways
- ½ tsp of cinnamon
- A pinch dried oregano
- 1 garlic clove, crushed
- 2 tbsp runny honey
- 2 tbsp tomato puree
- 10 tbsp passata
- 10 chopped cherry tomatoes
- A handful of fresh mint leaves, chopped finely
- 2 tbsp lemon juice
- 50g grated cheddar
- 30g grated parmesan style cheese
Method
- 1. Use an ice cream scoop to scrape the middle out of your halved courgettes and put the courgette boats into a large roasting tin. Set aside the scooped out courgette to add to the mince mixture.
- 2. In a deep frying pan, cook the chopped onion on a medium heat until soft, add the lamb mince and stir and cook until browned, add the courgette middles and cook that in too.
- 3. Stir in the tomato puree, cinnamon, oregano, crushed garlic and honey, and cook for a few minutes.
- 4. Add the passata and the chopped cherry tomatoes and cook for about 20-30 minutes over a low heat on the hob.
- 5. Add the mint leaves to the mince mixture and lift off the heat.
- 6. Spoon the mixture into each courgette boat, squeeze over the lemon juice, and then top with the grated cheddar and parmesan cheese.
- 7. Put into the oven to bake at 190C for 30-35 minutes
