Recipe: Courgette ‘Tacos’

I posted a picture of my latest culinary concoction on Instagram yesterday (yep, I’m THAT person) and I thought it would make for a nice little blogpost to share the recipe with you all. I’d seen various recipes along similar lines, but to be honest I’m lazy and impatient when it comes to cooking so I wasn’t willing to go and buy extra ingredients/take forever prepping and faffing on. So, I just hoped for the best and made up my own recipe using what I had in the fridge/cupboards already – luckily it worked and tasted delicious!

Ingredients (serves 2 adults + a fussy toddler):

  • 250g beef mince
  • 1/2 onion, chopped
  • 1 garlic clove, crushed
  • 1 pepper (I used yellow but go wild, use whichever is your fave!), chopped
  • handful of mushrooms (roughly 6 big ones), chopped
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1 oxo cube
  • 2 tbsp chilli powder
  • 2 tbsp paprika
  • a glug of red wine
  • salt and pepper to season
  • 4 large courgettes (you could probably fit the amount of mince you’ll have into 6 but I left some out for George/leftovers)
  • couple of handfuls of grated cheese

(this seems like a long list but chances are they’re things most people have in their kitchen already, or at least I hope so)

Method:  

1) Pop your oven on about 180-200 degrees to preheat. Start by frying the garlic and onion in a large, deep frying pan with a little oil over a medium heat (or if you’re impatient like me, over a high heat but be watchful for burning). When the onion is started to soften add the mince and fry until starting to brown.

2) Crumble the oxo cube over the mince and add the paprika and chilli before mixing well.

3) Add the tinned tomatoes, tomato purée, pepper, mushrooms and wine. Stir well and simmer until the peppers have softened and the sauce is thickening. (If it’s a bit watery add more purée/oxo) Don’t put the wine away – pour yourself a glass.

4) While the mince mixture is splattering your entire hob with specks of sauce simmering gently, chop the ends of the courgettes and hollow them out so they look like little vegetable boats (that could be a new CBeebies programme idea, surely?) or more precisely, taco shells.

5) Fill each boat shell with a spoonful of the mince and sprinkle grated cheese over each. Place on a tray and bake in the oven for roughly 20 minutes or until you’re happy the courgette has softened. NB: Don’t put anything else on the tray to bake with them, courgettes release ALOT of water when cooked, we ended up with a rather soggy garlic bread.

When they’re done they should look something like this: image

Or if they don’t, don’t worry. I made pancakes for breakfast this morning and my first two attempts looked nothing like pancakes but tasted just as delicious. I topped ours with salsa and sour cream, and served with rice and garlic bread but it would probably go great with just a large crisp salad if you’re erring on the healthier side of eating.

If you have a go at this this recipe please tag me in an Instagram pic (@everythingsrosieandgeorge) or tweet (@everythingsrg). Enjoy!

 

 

 

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