Pork

Pork stuffed Courgettes

Portions2 peopleChangeTiming 35 minsView
Ingredients11 IngredientsViewSwitzerland45 % localView
  • 2  carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 2  courgettes
    Foreign ingredient
    This ingredient is currently available from foreign production
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  • 1  teaspoon dried basil
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  • 1  teaspoon dried oregano
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    This ingredient is currently available from seasonal local production
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  • 2  grams garlic powder
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    This ingredient is currently available from seasonal local production
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  • 120  grams gouda
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 250  grams minced pork
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  • 2  tablespoons parsley
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  • 0.25  teaspoon salt
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  • 2  scallions
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    This ingredient is currently available from seasonal local production
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  • 1  tablespoon sunflower oil
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 2 scallions and thinly slice them
Peel 2 carrots and grate into a small bowl
Wash 2 tablespoons parsley and chop into small pieces
Preheat oven to 180 degrees Celsius
Add 1 tablespoon sunflower oil to medium-sized frying pan and heat up on medium heat until hot
Add the scallions to the frying pan and fry for 1 minute, stirring regularly
Add 250 grams minced pork to the frying pan, season with 0.25 teaspoon salt and fry for 2 minutes, stirring regularly
Add 1 teaspoon dried basil, 2 grams garlic powder, the chopped parsley and the grated carrots into the frying pan and stir well
Cook the pork carrots mixture for about 6 minutes until the meat is cooked through
Wash 2 courgettes, cut in half lengthwise and scoop out the insides with help of a teaspoon, leaving a shell of around 1 cm thickness
Evenly distribute the carrot meat mixture into the courgette halves, grate 120 grams gouda over them and sprinkle with 1 teaspoon dried oregano
Put the stuffed courgettes onto a baking tray and bake for about 20 minutes at 180 degrees Celsius
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Pork stuffed Courgettes

Home Office Lunch

Two halved, hollowed out courgettes filled with minced meat and carrots and topped with cheese on a light blue plate
Timing 35 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 2  carrots
  • 2  courgettes
  • 1  teaspoon dried basil
  • 1  teaspoon dried oregano
  • 2  grams garlic powder
  • 120  grams gouda
  • 250  grams minced pork
  • 2  tablespoons parsley
  • 0.25  teaspoon salt
  • 2  scallions
  • 1  tablespoon sunflower oil

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Tools

  • 1 medium-sized frying pan
  • 1 oven
  • 1 cutting board
  • 1 teaspoon
  • 1 knife
  • 1 grater
  • 1 small bowl
  • 1 baking tray

Pork stuffed Courgettes

Home Office Lunch

Instructions

Wash 2 scallions and thinly slice them
Peel 2 carrots and grate into a small bowl
Wash 2 tablespoons parsley and chop into small pieces
Preheat oven to 180 degrees Celsius
Add 1 tablespoon sunflower oil to medium-sized frying pan and heat up on medium heat until hot
Add the scallions to the frying pan and fry for 1 minute, stirring regularly
Add 250 grams minced pork to the frying pan, season with 0.25 teaspoon salt and fry for 2 minutes, stirring regularly
Add 1 teaspoon dried basil, 2 grams garlic powder, the chopped parsley and the grated carrots into the frying pan and stir well
Cook the pork carrots mixture for about 6 minutes until the meat is cooked through
Wash 2 courgettes, cut in half lengthwise and scoop out the insides with help of a teaspoon, leaving a shell of around 1 cm thickness
Evenly distribute the carrot meat mixture into the courgette halves, grate 120 grams gouda over them and sprinkle with 1 teaspoon dried oregano
Put the stuffed courgettes onto a baking tray and bake for about 20 minutes at 180 degrees Celsius