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Gerla de Boer Home grown

Beefy courgette parmigiana

  • Author: Gerla de Boer
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: main course
  • Method: stove
  • Cuisine: Italian cuisine

Description

One of my favourite summer recipes. Perfect to use up your glut of courgettes. I tend to make this beefy courgette parmigiana in individual dishes so it doesn’t fall apart.

When I make mince sauce, I always like to make more so I can freeze it. The next time it takes me half the time to make this dish. The leftover sauce is enough for two portions. If you have 6 to feed you will need 1500 gram of courgette instead of 1000.


Ingredients

Scale
  • 1 medium onion – chopped
  • 4 cloves of garlic – finely chopped
  • 5 tbsp Aci paste
  • 2 tbsp olive oil
  • 2 tins of plum tomatoes
  • 1 kg courgette or squash
  • 1 beef stock cube, I prefer to use Kallo
  • 3 ts dried oregano
  • 35 gr. grated cheddar
  • 1/2 ball of mozzarella ( pulled into pieces)
  • 10 gram grated parmesan
  • 800 gram minced beef

Instructions

  1. Fry the onions and garlic on a low temperature in the olive oil until soft ( approx. 10 minutes)
  2. Add the mince and stir until browned
  3. Add the Aci paste, stir well
  4. Next the tomatoes. I like a bit of texture so add the tomatoes one by one and squeeze them to break them. Don’t forget to add the liquid too.
  5. Add the oregano and the stock cube and let it simmer for 15 minutes.
  6. Meanwhile, slice the courgette. I like to use either a mandoline or a cheese slicer.
  7. Fry them in a pan until brown or grill them on the hob using very little oil. Put them on kitchen paper when finished.
  8. Time to put the dish together. Start with one layer of courgette, followed by a thin layer of the sauce.
  9. The top layer is the grated cheddar, mozzarella and parmesan.
  10. Put in the over ant 185 C for 15 minutes or until the top layer is brown.

Bon appetite!


Notes

Serving suggestion:

Mixed leave salad tossed in a little bit of olive oil and the award-winning Natural Umber organic apple vinegar.

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