Stuffed courgettes with rocket salad

Stuffed courgettes with rocket salad recipe

3 ratings

Stuffed with a tasty tomato sauce and topped with melted mozzarella, these delicious baked courgettes make an ideal midweek meal for two. See method

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 597 calories / serving

Ingredients

  • 2 large courgettes
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 large garlic clove, finely chopped
  • 400g tin chopped tomatoes
  • ¼ tsp chilli flakes
  • pinch sugar
  • large handful fresh basil leaves, roughly chopped
  • 1 x 125g pack mozzarella, drained and sliced
  • 2 tbsp panko breadcrumbs
  • 1 x 250g pack microwavable Puy lentils
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 50g rocket

Each serving contains

  • Energy

    2495kj
    597kcal
    30%
  • Fat

    30g 43%
  • Saturates

    11g 56%
  • Sugars

    15g 16%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 50.9g Protein 33.8g Fibre 12.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Halve the courgettes lengthways. Scoop out the flesh with a spoon and set aside, leaving a 1cm (1/2in) thick shell. Put the shells on a baking tray, drizzle with a little of the oil and season. Bake for 10 minutes.
  2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Roughly chop the reserved courgette flesh and cook with the onion and garlic for 4-5 minutes. Stir in the tomatoes, chilli flakes and sugar; season to taste. Simmer for 5-8 minutes, until thickened, then add the basil.
  3. Spoon the mixture into the courgette shells and top with the mozzarella and breadcrumbs. Return to the oven and bake for about 10 minutes, or until the cheese has melted.
  4. Meanwhile, cook the lentils following the packet instructions. Toss with the extra-virgin olive oil, vinegar and rocket; season. Serve with the stuffed courgettes.

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