Zapallitos rellenos – round courgettes stuffed with beef mince

Ingredients for 4 portions

• 6Round courgettes
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 500 gBeef mince
• to tasteNutmeg
• to tasteSalt
• to tasteBlack pepper
• 1Egg
• 80 gGrated cheese
• 3 tbspBreadcrumbs

Method

1. Heat the oven to 200 °C. Wash the courgettes and put them whole into a pan of boiling salted water.
2. Boil for about 10 minutes, until just tender. Drain and leave to cool slightly.
3. Meanwhile, soften the onion, pepper and garlic in the oil in a frying pan for about 6 minutes.
4. Add the mince and fry for about 8 minutes, breaking it up with a spoon, until no longer pink. Season with nutmeg, salt and pepper.
5. Halve the courgettes and scoop them out with a spoon, leaving a 1 cm shell. Chop the flesh, stir it into the mince and cook for 3 minutes.
6. Take the pan off the heat and stir in the egg and half the cheese.
7. Fill the courgette halves, place them in an ovenproof dish and sprinkle with the rest of the cheese and the breadcrumbs.
8. Bake for about 20 minutes, until golden on top.

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