Courgettes filled with ham and cheese

60 min
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: June, July, August, September
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Courgette 0.625 kg
Boiled ham 0.15 kg
Block cheese 0.15 kg
Eggs 1.5 ud
Onion 0.125 kg
Carrots 0.1 kg
Rice 0.013 kg
Potatoes 0.025 kg
Leek 0.6 ud
White stock 0.5 l
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.25 ud

For the vegetable cream:

  • Prepare the white stock.
  • Chop the onion into julienne and the carrot and leek into half-moons.
  • Soften the vegetables in this order: onion, carrot and leek.
  • Add the potato and rice.
  • Leave to cook until the rice and potato are well cooked.
  • Blend and season.

For the filled courgettes:

  • Cut the courgettes into slices ½ cm approx.
  • Cut the ham and cheese into thin slices.
  • Fill the courgette slices with the ham and cheese.
  • Coat the sandwiches and fry in oil (not too hot).
  • How to serve.
  • Add the cream to the plate and place the breaded and hot courgettes sandwiches on top.
Nutritional information (1 portion)
Fiber 5.86 g
Saturates 9.53 g
Monounsaturated fatty acids 9.53 g
Polyunsaturated fatty acids 15.9 g
Cholesterol 108.03 mg
Calcium 381.05 mg
Iron 3.36 mg
Zinc 2.87 mg
Vitamin A 467.07 ug
Vitamin C 54.54 g
Folic acid 125.96 ug
Salt (Sodium) 1263.63 mg
Sugars 16.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.