Courgettes are currently in season in the UK. They’re an extremely versatile veg and contain small amounts of vitamin C (immune-boosting) and potassium (lowers blood pressure). This delicious stuffed courgette recipe is easy to whip together and uses Italian flavours like tomatoes, oregano and basil.
Methods
1. Preheat the oven to 200C/180C fan.
2. Cut the courgettes in half lengthways, and use a spoon to scoop out the flesh.
3. Place the courgettes on a baking tray, skin side down. Drizzle with extra virgin olive oil and a pinch of salt and pepper, and cook in the oven for 10 minutes.
4. Whilst the courgettes are cooking, add a drizzle of oil to a frying pan on a medium heat. Roughly chop the courgette flesh and add it to the pan with the garlic, onion, cherry tomatoes, basil leaves and oregano, and cook for 8 minutes.
5. Add the pitta bread to a processor or blender, and blitz until a fine crumb forms.
6. Remove the pan from the heat and stir in ¾ of the breadcrumbs and ¾ of the cheese.
7. Remove the courgette halves from the oven and divide the mixture evenly between them. Top with the remaining breadcrumbs and parmesan, and roast in the oven for 15 minutes. Serve hot or cold with a salad or with roasted new potatoes.
Recipe Info
Serves 2
Prep time: less than 15 mins
Cook time: 15 mins
Ingredients
2 large courgettes
Drizzle of extra virgin olive oil
Pinch of salt and pepper
1 clove of garlic, finely chopped
3 spring onions, or half a small red onion, skin removed and roughly chop
14 cherry tomatoes
Small handful of basil leaves, roughly chopped
1 tsp dried oregano
1 Food Doctor Turmeric or Original Pitta Bread
30g Parmesan cheese, finely grated
Pinch of salt and pepper
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