Delicate courgette slices encasing succulent, seasoned beef, all swimming in a rich, basil-infused sauce. This dish is incredibly tasty and brimming with the goodness of fresh tomatoes and courgette, making it a healthy and filling meal. CHECKED
2 medium
Slice the courgette lengthwise into thin slices. Season the slices with salt and set aside for 15 minutes to soften. Gently pat the softened courgette slices dry with a paper towel.
In a bowl, combine the beef mince with salt, black pepper, garlic granules, sweet paprika, egg, and almond flour. Mix well until all ingredients are thoroughly combined.
Lay out the courgette slices. Evenly spread the meat filling over each slice and sprinkle with grated Parmesan cheese. Carefully roll up each courgette slice to form a roulade. Secure each roulade with a toothpick if necessary to prevent it from unrolling.
In a bowl, combine the chopped tomatoes with fresh basil, extra virgin olive oil, salt, and black pepper.
Preheat your oven to 180°C (350°F) with top and bottom heat. Place the tomato mixture in the bottom of an ovenproof dish. Arrange the courgette roulades on top of the tomato sauce. Bake for 30 minutes.
After 30 minutes, switch the oven to bottom heat only. Continue to bake for another 60 minutes, allowing excess moisture to evaporate and the flavours to meld.
For an extra layer of flavour, try adding a pinch of dried oregano or Italian seasoning to the tomato sauce.
If you prefer a spicier kick, add a small amount of red chilli flakes to the meat filling or tomato sauce.
To ensure the courgette slices are perfectly pliable, don't skip the salting and resting step. This draws out excess water and makes them easier to roll.