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Le Chaudron recipe
Courgettes farcies au four
Baked stuffed zucchini
⏱ 55 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4large zucchini
350 g (12 oz)ground veal
100 g (3½ oz)bulgur
100 g (3½ oz)crumbled feta
2onions, chopped
1bunch fresh mint, chopped
- 4 large zucchini
- 350 g (12 oz) ground veal
- 100 g (3½ oz) bulgur
- 100 g (3½ oz) crumbled feta
- 2 onions, chopped
- 1 bunch fresh mint, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Halve the zucchini lengthwise and scoop out the flesh, keeping it.
- Cook the onions and chopped zucchini flesh for 5 minutes.
- Mix the veal, bulgur, feta and mint with the vegetables.
- Fill the zucchini and place in a baking dish.
- Drizzle with olive oil and bake at 190°C (375°F) for 35 minutes.
- Serve hot, sprinkled with fresh mint.
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