Question… Do stuffed courgettes maketh a meal? Yes they truly do!! We love the light feel to this delicious meat free dinner. I have to be honest, the grown-ups needed a little more than the 1 courgette per person, but there is plenty of filling in this recipe to fill a couple more. If you wanted to add in a little something more, a lovely rocket and cherry tomato salad would go beautifully.
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| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
-6
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Ingredients
- 100 g quinoa rinsed
- 6 large courgettes
- 1 x 400g tin cannellini beans drained, rinsed and roughly chopped
- 1 medium yellow onion finely chopped
- 2 Garlic cloves crushed
- 2 tbsp flat leaf parsley roughly chopped
- 1 tbsp mint leaves finely chopped
- 125 g crumbly feta or goats' cheese chopped or crumbled
- 30 g pine nuts toasted
- 4 tbsp extra virgin olive oil
- 4 tbsp finely grated Parmesan
Ingredients
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Instructions
- Preheat the oven to 200oC.
- Bring the quinoa to boil in a large saucepan with 250ml water, then cover and simmer until the water is absorbed and the quinoa is tender (about 15 minutes).
- Cut the courgettes in half lengthwise and scoop out the seeds and some of the flesh (save this and add it to a vegetable smoothie or some stock).
- Arrange the courgettes, cut side up in a large baking dish.
- When the quinoa is cooked, mix it with the beans, onions, garlic, herbs, cheese, pine nuts and about 3 tablespoons of the oil.
- Spoon this mixture into the courgette boats, top with the remaining tablespoon of oil and the grated Parmesan, cover with foil and bake in the oven for about 20-30 minutes.
- Once tender, remove the foil and bake for a further 10-15 minutes, or until the top is golden brown.
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