Calabacitas Rellenas de Barbacoa (Stuffed Courgettes)
Roasted courgette boats filled with smoky shredded beef and red salsa, topped with melted cheese and a cool lime crema.
Made with Salsa roja (cooked red salsa) and Lime crema (Mexican soured cream sauce) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £2.94 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Halve the courgettes lengthways. Scoop out the middles with a teaspoon, leaving a shell about 1 cm thick. Chop the scooped flesh finely.
- 2
Brush the shells with the olive oil, season with salt and place cut side up on a large baking tray. Roast for 15 minutes, until just tender but still holding their shape.
15 min - 3
Meanwhile, fry the chopped courgette flesh and garlic in a dry non stick pan for 5 minutes until the liquid cooks away. Add your ready made barbacoa beef (see the base recipe) and 100 ml of your ready made salsa roja (see the base recipe) and warm through until steaming hot all the way through.
5 min - 4
Spoon the beef mixture into the courgette shells. Sprinkle with the cheese.
- 5
Bake for 10 to 12 minutes, until the cheese melts and the courgette is tender.
11 min - 6
Warm the remaining salsa roja and spoon it around the boats on plates. Drizzle with your ready made lime crema (see the base recipe) and finish with coriander.
Tips
- Salt the empty shells and drain them upside down for 10 minutes if your courgettes are very watery.
- Pre roasting the shells stops the filling from swimming in juice.
- Poblano chillies, large peppers or small aubergines can be stuffed the same way.
Storing and freezing
Cool, cover and keep in the fridge for up to 2 days. Reheat in a hot oven until steaming hot all the way through. Not ideal for freezing as courgette turns soft.
Questions
Are these low carb?
Yes. They are built around courgette, beef and cheese with no flour, rice, potato or bread, so they are a low carb main. They are also gluten free, egg free and nut free.
Can I make them ahead?
Yes. Fill the roasted shells, cover and chill for up to a day, then bake for 15 minutes from cold, until steaming hot all the way through.
Can I make it dairy free?
Leave off the cheese and lime crema, and finish with sliced avocado instead. The beef and salsa roja are dairy free.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.