Name: Italian stuffed courgettes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 courgettes halved lengthways; 3 tsp extra-virgin olive oil; mixed salad to serve; 50g dried white breadcrumbs; 50g pine nuts; 6 spring onions trimmed and finely sliced; 1 garlic clove crushed; 6 sundried tomatoes in oil, drained; 1 tbsp thyme leaves; 25g parmesan or vegetarian alternative, finely grated

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Italian stuffed courgettes

Italian stuffed courgettes

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.17 ratingsRate

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Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main

Vegetarian

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Marinated aubergine & rocket salad

A star rating of 4.5 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

4 courgettes

halved lengthways
3 tsp extra-virgin olive oil
mixed salad

to serve

For the stuffing

50g dried white breadcrumbs
50g pine nuts
6 spring onions

trimmed and finely sliced
1 garlic clove

crushed
6 sundried tomatoes

in oil, drained
1 tbsp thyme leaves
25g parmesan

or vegetarian alternative, finely grated

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Nutrition: per serving

kcal244

low
fat17g
saturates3g
carbs14g
sugars5g
fibre3g
protein10g
salt0.5g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
step 2

To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
step 3

Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.

Recipe from Good Food magazine, May 2012

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A star rating of 4.3 out of 5.17 ratings

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