Stuffed courgettes
Prep:
10 mins
Cook:
20 mins
This healthy Mediterranean-style vegetarian bake for a low-calorie, low-fat meal.
4 round courgettes (or peppers if you prefer)
1 pepper, quartered lengthways and thinly sliced (or 1 courgette prepared in this manner if using peppers as the container)
500g quinoa
85g feta cheese, finely crumbled
Handful parsley, roughly chopped
Preheat the oven to 200°C / 400°F / Gas mark 6.
Prepare a baking tray with greaseproof paper and set aside.
Cook the quinoa according to the instructions, drain and set aside.
Cut each courgette in half through the stem, and hollow out using a spoon to scoop out the flesh. (This step can be skipped if using peppers).
Put the courgettes/peppers, cut-side up, on the baking sheet, drizzle with 1 tablespoon olive oil and season well.
Roast for 15 minutes.
Meanwhile, heat 1 teaspoon of olive oil in a small frying pan, add the courgette flesh or slices of pepper and cook until soft.
Remove from the heat, then stir through the quinoa, feta and parsley. Season with pepper.
Divide the quinoa mixture between the courgette/pepper halves, then return to the oven for 5 minutes to heat through.
Serve with a green salad, if you like.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Cheese, Vegetables, Grains
Recipe Type
Dinner, Healthy, Low Calorie
Special Info
Vegetarian
Level of Difficulty
Easy
