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RECIPES
| Calories | 73,5 kcal |
| Fat | 3,1 g |
| of which saturated fat | 1,2 g |
| Carbohydrates | 5,9 g |
| of which sugar | 1,4 g |
| Proteins | 3,3 g |
| Salt | 0,8 g |
| Calories | 73,5 kcal |
| Fat | 3,1 g |
| of which saturated fat | 1,2 g |
| Carbohydrates | 5,9 g |
| of which sugar | 1,4 g |
| Proteins | 3,3 g |
| Salt | 0,8 g |
Preheat the oven to 200ºC, with both top and bottom heat. Wash and cut each courgette in half lengthwise. Chop the courgette flesh. Heat a dash of oil in a frying pan. Fill the zucchini wafers with lentil Bolognese. Top with grated cheddar cheese. Serve the courgette boats on a bed of rocket leaves. paso 6 Preheat the oven to 200ºC, with both top and bottom heat. Wash and cut each courgette in half lengthwise. Chop the courgette flesh. Heat a dash of oil in a frying pan. Fill the zucchini wafers with lentil Bolognese. Top with grated cheddar cheese. Serve the courgette boats on a bed of rocket leaves. paso 6Cooking step by step
The courgette:
Use a spoon to remove a good amount of the flesh to form the boats. Save the flesh for later use.
Place the courgette halves on a baking tray, using parchment paper if you have it.
Bake for approximately 25 minutes until tender. 
Mise en place:
Mince shallots and garlic.
Chop walnuts.
Grate cheddar cheese. 
The lentil bolognese:
Sauté shallots, garlic, and zucchini flesh until golden.
Add walnuts, lentils, crushed tomatoes, crumbled stock, oregano, soy sauce and chipotle (spicy! add with caution). Season with salt and pepper.
Let it simmer on low heat for 10-15 minutes. Stir occasionally and watch to prevent burning. 
The courgette boats:
Bake until golden and the cheese melts. 
Your meal:
paso 6
Cooking
step by stepThe courgette:
Use a spoon to remove a good amount of the flesh to form the boats. Save the flesh for later use.
Place the courgette halves on a baking tray, using parchment paper if you have it.
Bake for approximately 25 minutes until tender. 
Mise en place:
Mince shallots and garlic.
Chop walnuts.
Grate cheddar cheese. The lentil bolognese:
Sauté shallots, garlic, and zucchini flesh until golden.
Add walnuts, lentils, crushed tomatoes, crumbled stock, oregano, soy sauce and chipotle (spicy! add with caution). Season with salt and pepper.
Let it simmer on low heat for 10-15 minutes. Stir occasionally and watch to prevent burning. The courgette boats:
Bake until golden and the cheese melts. Your meal:
paso 6
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