Stuffed courgettes

Stuffed courgettes

Calabacin a la mallorquina

Spanish Made Simple

This is my version of the better-known aubergines Mallorca-style. I’ve chosen courgettes here instead because I think their meat is more delicate and natural and this complements the heavy meat filling better.


Quantity Ingredient
6 large courgettes
olive oil, For frying
1 large onion, finely chopped
4 garlic cloves, crushed
250g minced pork
250g minced beef
2 tablespoons tomato puree
3 sprigs fresh thyme
2-3 fresh marjoram leaves
330ml lager
2 teaspoons cornflour
1 egg yolk
125ml milk
100g breadcrumbs
freshly ground black pepper


  1. Cut the courgettes in half lengthways and use a spoon to scoop out the flesh. Finely chop the flesh and set it and the halved courgettes aside.
  2. Heat a drizzle of oil in a pan over a medium heat and add the onion, garlic and chopped courgette. Cook until soft and golden, making sure the vegetables don’t burn. Add all the meat, the tomato purée, salt and pepper, thyme and marjoram and cook for about 10 minutes, stirring vigorously for the first 2 minutes so that the meat breaks up into small pieces. When the meat is cooked through, pour over the beer and let simmer for about 30 minutes for the liquid to completely reduce down.
  3. In a bowl, add the cornflour and egg yolk to the cold milk and beat until the cornflour dilutes. Add this mixture to the meat and stir for 1–2 minutes until the sauce thickens up and then remove from the heat right away.
  4. Preheat the oven to 180°C.
  5. Fill the courgette skins with the meat mixture, sprinkle breadcrumbs over the top and bake for 20 minutes, until the breadcrumbs are crisp and golden and the courgette boats have cooked through.
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