Ingredients for 4 people:
Salt
2 tbsp olive oil
100 g cornmeal (polenta)
150 g dried tomatoes in oil
100 g black olives, pitted
1 bunch of parsley
2 sprigs each of thyme and rosemary
2 each green and yellow courgettes (approx. 300 g each)
200 g minced meat
black pepper
75 g grated Parmesan cheese
50 ml vegetable stock
50 g butter
4 tbsp hazelnut kernels
Preparation:
1. Boil 1/2 litre water with 1 teaspoon salt and olive oil in a saucepan. Remove from the heat and add the polenta, stirring. Simmer over a low heat for approx. 10 minutes while stirring. Set aside and leave to stand for a further 10 minutes.
2. Drain the tomatoes and olives. Cut tomatoes into strips, olives into slices. Wash, shake dry and chop the herbs. Wash the courgettes, cut in half lengthways and scrape out the fibrous inside with a spoon. Season the courgettes with salt and pepper.
3. Stir half of the tomatoes, olives, herbs and 50 g Parmesan into the polenta. Mix the remaining ingredients with the minced meat.
4. Place the courgettes in a large casserole dish or in the grease pan of the oven. Fill 2 courgette with the polenta mixture and 2 zucchini with the mince mixture. Sprinkle the polenta filling with Parmesan. Pour the stock into the dish. Bake in a preheated oven 200 °C (fan oven 180 °C) for 30-35 minutes.
5. Chop the nuts. Heat the butter in a pan and toast the nuts. Mix in the remaining parsley. Remove the courgettes, drizzle with the nut butter and serve immediately.
Preparation time approx. 50 minutes
Nutritional values per serving approx.:
Energy: 542 kcal / 2270 kJ
F: 38,6 g
KH: 29,7 g
E: 18,6 g
(FoodCentrale by ddp images)
