Lentil bolognese stuffed courgettes

Courgettes stuffed with lentil and mushroom bolognese sauce, with a crunchy cashew topping. The sauce is ready-made, so the filling comes together in a few minutes, and the oven does the rest.

Serves 2  |  Preparation time: approx. 45 minutes

Ingredients

• 2 large courgettes (approx. 200 g each)
• 1 pack (250 g) ALL IN Bolognese sauce with lentils and mushrooms
• 100 g cooked rice or quinoa
• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• salt, freshly ground black pepper

For the crunchy topping

• 3 tbsp cashews
• 1 tbsp nutritional yeast flakes
• 1 tsp olive oil
• 1 pinch of salt

Method

1. Preheat the oven to 200 °C. Cut the courgettes in half lengthways and scoop out enough with a spoon to leave a wall 1 cm thick. Chop the scooped-out flesh.
2. Heat the olive oil and fry the garlic in it for half a minute, then add the finely chopped courgette flesh. Sauté for 3–4 minutes.
3. Stir in the sauce and the cooked rice or quinoa, season with salt and pepper, and heat for 2–3 minutes.
4. Fill the courgette halves and place them in a baking dish. Pour a little water into the bottom of the dish, cover with foil and bake for 20 minutes.
5. Meanwhile, grind the cashews, nutritional yeast flakes, oil and salt into coarse crumbs (it should not be completely smooth). Remove the foil, sprinkle the crumbs over the filling and bake for another 8–10 minutes, until the top is golden brown.

Tip: Do not throw away the scooped-out courgette flesh, it is in the right place in the filling. If you like, you can also sprinkle with fresh basil when serving.

We used: ALL IN Bolognese sauce with lentils and mushrooms

Gluten-free, dairy-free, egg-free, soy-free and vegan recipe. Allergen information: contains cashews.