Bolognese Stuffed Courgettes 

Dry Janu-wary. OOPS.  On Saturday my dry January (of a week) ended rather abruptly when all my willpower vanished in a puff of air. We had some lovely friends round for dinner (and an immense Cards Against Humanity session!) and I reached for the red wine a little too abruptly, consuming almost the entire thing to the tune of 25-odd syns. Wonderful. 
The trick at this point is to abandon the downward spiral, stay focused and get back on track, limiting the damage.  Since Saturday I have limited my syns to 5 a day and am optimistically awaiting a loss at tonight’s weigh in. I just need to keep the momentum going!  

Rather an experimental week in the kitchen (steady!), I tried broccoli and chicken pasta bake (below), J made a delicious SW lasagne (above!) and my courgettes stuffed with bolognese were a hit with both of us. 

Onwards and downwards! 


Bolognese Stuffed Courgettes (my own recipe)

Serves 2. 

250g lean beef mince 

2 courgettes 

1 onion, chopped (I buy pre-chopped as it saves both time and mascara!) 

1 tin chopped tomatoes 

1 tbsp tomato purée 

1 garlic clove 

1 tbsp marmite 

1 tbsp balsamic vinegar 

2 tbsp Worcester sauce 

Herbs and seasoning 
Preheat the oven to 200°C (180°C fan oven).  Spoon the middle of the courgettes out and place the hollowed courgettes on a foil covered baking tray. 

Frylight your pan and fry the onions until golden, add the mince and brown. Drain any fat, add the tinned tomatoes, tomato purée, garlic, marmite, balsamic vinegar and Worcester sauce. Add herbs and seasoning to your taste, I usually add basil, oregano and thyme.  Simmer for 10 minutes. 

Stuff the bolognese into the courgettes and add your healthy extra b of grated cheddar on top. Cook for 15 minutes. 

Delicious – especially served with a helping of spaghetti too! 

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