Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
343 K 3.8/5 (51 reviews)
1 hour 50 min.
Easy
4 people
15 IngredientsLast modified on: February 21th 2011
For 4 people, you will need:
- 1
4 tomatoes - 2
500 g minced beef - 3
4 courgettes - 4
2 slices ham - 5
1 onion - 6
2 shallots - 7
a little olive oil - 8
2 cloves garlic - 9
1 sprig rosemary - 10
1 sprig thyme - 11
1 bayleaf - 12
50 g grated cheese - 13
1 beef stock cube - 14
salt - 15
pepper - Total weight: 2,260 grams
Change measures:
Times for this recipe
Preparation: 1 hour 7 min.
Cooking: 45 min.
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Wash 4 tomatoes and 4 courgettes, if possibly keeping the small green stalk of tomatoes.
Stage 2 - 10 min.
Cut top off courgettes, remove inner flesh with a teaspoon.
Stage 3 - 5 min.
Discard all fibre and seeds, but keep the firm flesh, and cut into small pieces.
Stage 4 - 10 min.
Do the same thing for tomatoes.
Stage 5
Also keeping flesh.
Stage 6 - 3 min.
Salt inside vegetables, and put upside down on a rack to drain them.
Stage 7 - 5 min.
Cut 2 slices ham into small pieces.
Stage 9 - 3 min.
Heat a little olive oil in a pan and add chopped onion and shallots, and 2 cloves garlic without peeling. Salt and pepper.
Stage 10 - 3 min.
Cook 2 or 3 minutes, then add 1 beef stock cube, mix well.
Stage 11 - 5 min.
Add 500 g minced beef, salt again and cook.
When it's cooked, remove and discard garlic cloves.
When it's cooked, remove and discard garlic cloves.
Stage 12 - 5 min.
In another pan, heat a little olive oil (if possible with herbs). When it's hot, add tomato pieces and cook a few minutes (frying tomatoes gives a really good flavour).
Stage 13 - 5 min.
Add courgette pieces and herbs (rosemary, thyme and bayleaf) and leave to cook...
Stage 14 - 1 min.
... until it's quite dry.
Discard herbs.
Discard herbs.
Stage 15 - 3 min.
Add cooked meat, ham, mix well and taste to check seasoning. Filling is ready.
Preheat oven to 200°C or 392°F.
Preheat oven to 200°C or 392°F.
Stage 16 - 2 min.
In a large oven-proof dish, put tomatos and courgettes side by side.
Stage 17 - 5 min.
Stuff each one with filling.
Stage 18 - 3 min.
Add 50 g grated cheese on top.
Stage 19 - 1 min.
Put "hats" in the dish too, but not on the vegetables, so they can cook easily.
Stage 20 - 30 min.
Put in the oven for about 30 minutes.
Stage 21 - 1 min.
You can now put "hats" on top of vegetables, just before serving.
Remarks
You can also add cheese to filling, at the same time as ham.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 50 RDI=5 % | 160 RDI=30 % | 2,170 RDI=110 % | 9,070 RDI: 110 % |
| Per 100 g | 5 RDI=2 % | 2 RDI=0 % | 7 RDI=1 % | 100 RDI=5 % | 400 RDI: 5 % |
| Per person | 30 RDI=10 % | 10 RDI=1 % | 40 RDI=6 % | 540 RDI=30 % | 2,270 RDI: 30 % |
How much will it cost?
- For 4 people : 11.40 €
- Per person : 2.85 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Minced beef
Like these other recipes: Spaghetti Bolognese, Polpete, Enchiladas, Algerian brik rolls, Moussaka, ... See them all 15
Grated cheese
Like these other recipes: Chard and potato gratin, Gougères, Enchiladas, White bean gratin "à l'italienne", Soufflée omelette with cheese, ... See them all 72
Tomato
Like these other recipes: Spaghetti Bolognese, Fine multi-tomato tart, Auvergnat tartines, Salade Niçoise, Eggs in tomato shells, ... See them all 74
Courgette
Like these other recipes: Vegetable tian, Sautéed green vegetables, Zucchini and tomato remoulade, Springtime mixed salad, Italian style gratin, ... See them all 46
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018336 K4 2 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017422 K3.5 15 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022463 K 25 45 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018424 K 24.3 45 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011757 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.