Stuffed courgettes recipe

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  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 174 calories / serving
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Make the most of seasonal courgettes with this delightful vegetarian recipe, perfect as a roast dinner side dish or served with a green salad for a light lunch. Roasting the stuffed courgettes gives them a lovely sweet flavour, while the crunchy Parmesan, herb and panko breadcrumb mix provides a satisfying crunch. 

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Using a small spoon, gently scoop out the seedy flesh so the courgettes are slightly hollowed. Finely chop the scooped out flesh and reserve. Put the courgettes in a greased ovenproof dish, hollowed-side up.
  3. Heat the 1 tbsp of olive oil in a frying pan, add the reserved flesh and cook for 3-5 mins until most of the liquid has evaporated and the flesh has just started to turn golden. Transfer to a bowl with the breadcrumbs, Parmesan, basil and chives. Season to taste with salt and freshly ground black pepper.
  4. Pack the breadcrumb mix into the courgettes. The mixture will fill the hollows and spill onto the sides of the courgettes. Drizzle with 1 tbsp of oil. Bake for 25-30 mins, until the courgettes are tender and the breadcrumbs are golden (cover with foil 10-15 mins before the end of cooking time if the breadcrumbs are browning too much).

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  • Ingredients

  • 4 courgettes, halved lengthways
  • 1 tbsp olive oil, plus 1 tsp and extra for greasing
  • 75g (3oz) panko breadcrumbs
  • 40g (1 1/2oz) vegetarian hard cheese or Parmesan, grated
  • 15g (1/2oz) basil, leaves picked and finely chopped
  • 15g (1/2oz) chives, finely chopped
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  • Energy 726kj 174kcal 9%
  • Fat 8.1g 12%
  • Saturates 2.7g 14%
  • Sugars 2.6g 3%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 16.4g Protein 8.5g Fibre 0.7g

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