Baked courgette parcels
If you want a satisfying and delicious meal then this could be it! It's a bit like lasagne but with turkey mince in place of beef and courgette ribbons in place of pasta. Don't be fooled though, it is just as rich and yummy!
You will need:
2 x Courgettes, larger the better
750g Turkey breast mince
1/2 tsp dried chilli flakes
1/2 tsp oregano
800g chopped tomatoes
1 x chicken/vegetable stock cube
Creme fraiche (full fat) 250ml
Garlic x 3 cloves, crushed
Large carrot, grated
150g strong cheddar, grated
250g mozzarella (drained and patted dry with kitchen roll), grated
Crusty sourdough bread or ciabatta.
Pre-heat the oven to 180C (fan).
In a medium sized saucepan, gently fry 2 of the garlic cloves in a glug of olive. After a minute or so crumble in the stock cube and stir continuously until it has mostly melted, don’t let it catch on the bottom of the pan.
Add the chopped tomatoes, oregano, a pinch of salt and pepper. Bring to a steady simmer.
While this is cooking, heat a large frying pan, add a glug of oil and the mince. When almost browned all over, add the chilli flakes, the remaining garlic clove and the grated carrot plus a pinch of salt & pepper. Cook for about 5 minutes.
If there are juices, drain off about 80% and discard. Stir in the creme fraiche and leave to simmer.
While both pans are bubbling away, use a peeler to make courgette ribbons; drag the peeler down the length of the courgettes (both sides) until you can’t make any more.
Turn both pans off the heat.
To make the parcels, lay the ribbons as pictured (A) and use about a tablespoon of the turkey mixture. Fold over each end until you have a little parcel and put in a large oven proof dish, arrange as pictured below (B). Repeat this process until you have run out of courgette ribbons. If there is any turkey remaining in the pan, scatter it over the parcels (C). The tomato sauce should be nicely reduced by this point. Pour it evenly over the parcels and turkey mixture.
Mix the cheddar and mozzarella together and scatter envenly over the top of the tomato. Cook on the middle shelf of the oven for 20-25 minutes or until the cheese has turned golden brown. You may notice a fair amount of juice when serving, that’s OK! Just enjoy soaking it up with a chunk of crusty bread. Enjoy!