Chorizo and Cheese Stuffed Courgette Boats with Fruity Mayo recipe

Name: Chorizo and Cheese Stuffed Courgette Boats with Fruity Mayo
Total time: 35 min
Yield: 2 servings
Cuisine: Spanish-inspired
Ingredients: 180g Chorizo Sausages; 120g Cheddar Cheese; 3 tbsp Mayonnaise; 2 tbsp Fruit Juice; 2 large Courgettes; 1 small Onion; 2 cloves Garlic; 1 tbsp Tomato Purée; 1 tbsp Olive Oil; to taste Salt; to taste Black Pepper

Smoky chorizo and melting cheese are baked into tender courgette boats for a colourful, satisfying dish. A sharp fruity mayonnaise adds a bright, creamy finish that lifts every bite.

35 min · Medium · Spanish-inspired Jump to method

Chorizo and Cheese Stuffed Courgette Boats with Fruity Mayo

Ingredients

2 servings

180g Chorizo Sausages
120g Cheddar Cheese
3 tbsp Mayonnaise
2 tbsp Fruit Juice
2 large Courgettes
1 small Onion
2 cloves Garlic
1 tbsp Tomato Purée
1 tbsp Olive Oil
to taste Salt
to taste Black Pepper

Nutrition	Per serving
Calories	753 kcal
Protein	33 g
Carbohydrates	14 g
Fat	61 g
Saturated fat	21 g
Fibre	3.5 g
Sugar	7 g
Sodium	1.8 mg

Why this works

A very energy-dense, high-fat savoury dish that is rich in protein and calcium but also high in saturated fat and sodium.

Protein and calcium from chorizo and cheddar. The chorizo and cheddar provide a substantial protein hit, plus calcium for bone health from the cheese.

Vegetable base adds some fibre and micronutrients. Courgettes, onion and garlic contribute potassium, vitamin C and a small amount of fibre, helping balance the richness of the filling.

High salt and saturated fat content. Chorizo, cheddar and added salt make this dish high in sodium, while cheese and chorizo contribute a large amount of saturated fat.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Halve the courgettes lengthways and scoop out a little of the centre to make boat shapes. Place them in a baking dish.
Finely chop the chorizo sausages and cook them in a dry frying pan for 3–4 minutes until the fat starts to render.
Stir in the chopped onion and garlic, if using, and cook for another 3 minutes until softened.
Mix in the tomato purée and a splash of fruit juice, then cook for 1 minute to form a rich filling. Remove from the heat and stir through most of the grated cheese.
Spoon the chorizo mixture into the courgette boats and scatter over the remaining cheese.
Bake for 18–20 minutes until the courgettes are tender and the topping is bubbling and golden.
Mix the mayonnaise with a little fruit juice to make a fruity drizzle, then spoon or drizzle it over the baked courgettes before serving.

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30 min · Golden sweetcorn fritters packed with smoky chorizo and melted cheese, served with a tangy citrus mayonnaise dip. Crisp on the outside and soft in the middle, they make a hearty snack or light meal.

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