Stuffed courgettes with rocket salad recipe

3 ratings Rate
  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 597 calories / serving
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Stuffed with a tasty tomato sauce and topped with melted mozzarella, these delicious baked courgettes make an ideal midweek meal for two. 

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.

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.

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.

Meanwhile, cook the lentils following the packet instructions. Toss with the extra-virgin olive oil, vinegar and rocket; season. Serve with the stuffed courgettes.

See more Dinner ideas for two

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  • Ingredients

  • 2 large courgettes
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 large garlic clove, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 1/4 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 (2oz) rocket
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  • Energy 2493kj 597kcal 30%
  • Fat 29.8g 43%
  • Saturates 11.1g 56%
  • Sugars 14.6g 16%
  • Salt 1.9g 32%

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

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