Stuffed courgette gratin with cheese: low carb, delicious

Find out how to prepare these delicious stuffed courgettes au gratin with cheese as a main course: a vegetarian and low-carb meal

An easy and delicious recipe for stuffed courgettes au gratin with a special touch of parmesan. Perfect for those looking for a healthy and tasty dish.

Recipe for 2 people.

Classic (no restrictions), Low carb, Gluten free, Vegetarian

Preparation: 00:50

Interval: 00:25

TOOLS

1 cutting board(s), 1 baking tray(s), 1 frying pan(es), 1 frying pan(es), 1 spatula(s), 1 grater

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

COURGETTES Ingredients:

– 2 units of medium courgettes, cored, cut in half (see pre-preparation)

– 1/2 tablespoon(s) of olive oil

– salt to taste

– pepper to taste ^THE

Ingredients for the courgette gratin cheese filling:

– 1 small courgette, cut into cubes of approximately 0.5 cm

– 2 tablespoons of onion

– 1 clove(s) of garlic

– 1 leek(s) (only the white part, about 6 cm long), chopped

– 1 1/2 seedless tomato(s), chopped

– 1/2 unit of seedless pepper, chopped

– 4 tablespoons ricotta (without starch) (or cream cheese)

– 100 g of grated parmesan

– parsley to taste, chopped (or green onions)

– salt to taste

– pepper to taste ^THE

– 1 tablespoon(s) of olive oil, for browning

Ingredients FOR GRATIN::

– cashew sherry to taste (or use chopped toasted cashews) (optional)

– 1 tablespoon of grated parmesan or as required

Ingredients TO ACCOMPANY:

– seasoned green leaves (optional)

PREPARATION:

1. Separate all ingredients and utensils for the recipe. This recipe is ideal for serving courgettes as a vegetarian main course.
2. Preheat the oven to 180ºC.
3. Start by placing the courgettes in the oven (see preparation).
4. Clean, chop and cut the filling ingredients as indicated in the ingredient list.
5. Grate the parmesan (or other cheese of your choice).
6. If you don’t use xerém, cut the toasted cashews into small pieces: a small amount to sprinkle at the end (optional).
7. Grate the parmesan, if in small pieces, for the filling and for gratinating.
8. If you intend to accompany the dish with green leaves, wash the leaves and soak them in a sodium hypochlorite solution.

PREPARATION:

Courgettes Stuffed with Parmesan (do this step during pre-preparation):

1. Clean the courgettes.
2. On a cutting board, cut the courgettes in half lengthwise.
3. With the cut side facing up and using a spoon, scoop out the center of the courgette, removing all the core and seeds, but keeping all the pulp around the skin.
4. Dry the inside of the courgettes with absorbent paper, grease them with olive oil and season them with salt and pepper.
5. Arrange the cored courgettes on a baking tray and place in the preheated oven until the courgettes are cooked but still crunchy (about 20 minutes).
6. Prepare the filling while the zucchini is in the oven.

Stuffing – Courgettes Gratin:

1. Heat a deep pan over medium heat, add the olive oil and sauté the onion until softened.
2. Add the garlic clove(s), leek stem(s) and chilli pepper(s), brown for a few minutes.
3. Add the diced courgettes and brown them for 3 minutes or until wilted.
4. Add the chopped cherry tomatoes and brown for 1 minute.
5. Season with salt and pepper (taste the filling before adding salt, as the parmesan is already salty).
6. Cook for a few more minutes, until the courgettes are cooked but still crunchy.
7. Turn off the fire. Let it cool a little.

Courgettes for the filling:

1. Check the cooking of the courgettes in the oven: they should be cooked, but al dente.
2. Remove from the oven and dry the courgettes again with absorbent paper to remove excess liquid. This helps keep them from getting soggy.
3. Increase the oven temperature to 250ºC.

Filling (continued):

1. Add the ricotta or cream cheese and mix well with the cold filling.
2. Add the grated parmesan (or other cheese of your choice), forming a consistent and creamy filling.
3. Add the parsley or green onion.
4. Adjust seasonings if necessary.
5. Book.

Assembly – Stuffed and Gratin Courgettes:.

1. Divide the cheese filling between the courgette halves, filling but not going over the edges.
2. Sprinkle with parmesan.
3. Sprinkle cashew sherry (optional) over the cheese before browning.
4. Put the courgettes back on the baking tray and place them in the preheated oven at 250°C to brown, for about 10 minutes or until they are golden and crispy.
5. In the meantime, drain and string the green leaves (optional), to accompany it.

FINALIZATION AND ASSEMBLY:

1. Remove stuffed and gratinated courgettes remove from the oven and arrange on a serving plate or divide directly onto plates.
2. Tip: Serve with dressed green leaves (optional).

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.