Italian Stuffed Courgettes Recipes

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ITALIAN STUFFED COURGETTES



Italian stuffed courgettes image

Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

4 courgettes , halved lengthways
3 tsp extra-virgin olive oil
mixed salad , to serve
50g dried white breadcrumbs
50g pine nuts
6 spring onions , trimmed and finely sliced
1 garlic clove , crushed
6 sundried tomatoes in oil, drained
1 tbsp thyme leaves
25g parmesan or vegetarian alternative, finely grated

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
  • To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
  • Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.

Nutrition Facts : Calories 244 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

ITALIAN-STYLE STUFFED PEPPERS



Italian-Style Stuffed Peppers image

Stuffed peppers take on an Italian feel with the help of Classico® Fresh Tomato & Basil Sauce, Italian sausage, Parmesan cheese, and Italian seasonings. It's comfort food kicked up a notch--and gluten free!

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 1h45m

Yield 4

Number Of Ingredients 13

4 large green bell peppers, cut in half lengthwise, seeds removed
1 pound ground beef sirloin
4 ounces ground Italian sausage
1 cup cooked brown rice
1 teaspoon dried Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, minced
¼ cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
2 cups shredded part-skim mozzarella cheese
Fresh chopped parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray.
  • Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico® Tomato & Basil sauce in a large bowl. Mix until combined.
  • Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico® Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil.
  • Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours.
  • Remove from oven. Remove foil and top each pepper with shredded cheese.
  • Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 638 calories, Carbohydrate 37.3 g, Cholesterol 171.5 mg, Fat 32.7 g, Fiber 6.6 g, Protein 48.2 g, SaturatedFat 14.4 g, Sodium 1411.3 mg, Sugar 13.1 g

ITALIAN FRIED COURGETTE FLOWERS



Italian Fried Courgette flowers image

Provided by Jamie Oliver

Time 43m

Yield 4 servings

Number Of Ingredients 9

1 cup self-raising flour
1 cup beer
Sea salt
1 egg white, whisked
8 baby courgettes (zucchini) with flowers
Vegetable oil, for frying
2 red chiles, finely chopped, seeds removed
A handful of fresh mint leaves, finely sliced
A drizzle of good quality herb vinegar

Steps:

  • Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter.
  • Cut each courgette in 1/2 lengthways, but not cutting all the way through, so you still have the flower intact on the end. Heat oil for deep frying to 375 degrees F (190 degrees C). Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, chiles and mint, and drizzle with vinegar.

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