Stuffed Courgettes with Minced Meat

Preparation

1. Preheat the oven to 200 °C (conventional). Wash the courgettes, halve them lengthways and scoop out the flesh with a spoon, leaving four sturdy boats with a rim of about 1 cm; chop the scooped-out flesh finely.
2. Heat the olive oil, sweat the onion until translucent, add the mince and fry for 6 to 8 minutes until crumbly.
3. Stir in the chopped courgette flesh and tomato purée, deglaze with the stock and season generously with paprika, nutmeg, salt and pepper. Simmer over a low heat for 8 to 10 minutes until the mixture is no longer runny.
4. Place the courgette halves side by side in a baking dish, spoon in the filling and pour the passata around them.
5. Bake in the oven for 30 to 35 minutes. Cut the tomato into pieces.
6. Top the courgettes with the tomato pieces and the cheese and bake for another 5 to 10 minutes until the cheese has melted and turned golden. Serve hot.

Drink with it

• Rosé · excellent match

  Dry Provence rosé, well chilled

  Fresh acidity and red fruit pick up the tomato in the filling and sauce; in Provence, courgettes farcies are served with rosé, and its light weight leaves the courgette in peace.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · good match

  Vermentino or Weissburgunder (Pinot Blanc), dry

  Crisp freshness and neutral fruit accompany the vegetable and melted cheese without drowning out the tomato note.

• Red wine · good match

  Light Sangiovese (Chianti), lightly chilled

  Cherry fruit and fine acidity suit the tomato and mince filling, and the low tannins leave the vegetable alone.

• Pale lager · good match

  Helles or Zwickl, cool

  Malty mildness and carbonation carry the minced meat and baked cheese without becoming heavy.

  Pils or Helles: What's the Difference? ↗