Italian stuffed courgettes
Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 35 mins
Vegetarian
- 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.
- To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
- 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.
PER SERVING
244 kcalories, protein 10g, carbohydrate 14g, fat 17 g, saturated fat 3g, fibre 3g, sugar 5g, salt 0.5 g
Recipe from Good Food magazine, May 2012.
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http://www.bbcgoodfood.com/recipes/2141644/
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Ingredients
- 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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 35 mins
Vegetarian
Ingredients
- 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
PER SERVING
244 kcalories, protein 10g, carbohydrate 14g, fat 17 g, saturated fat 3g, fibre 3g, sugar 5g, salt 0.5 g
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