Stuffed courgettes recipe
Created by The Tesco Recipes team
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.
See method- Serves 4
- 20 mins to prepare and 30 mins to cook
- 174 calories / serving
Ingredients
- 4 courgettes, halved lengthways
- 1 tbsp olive oil, plus 1 tsp and extra for greasing
- 75g 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
Each serving contains
- Energy
- 725kJ 174.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 16.4gProtein 8.5gFibre 0.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- 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.
- Heat the 1 tbsp ofolive oilin 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,basiland chives. Season to taste with salt and freshly ground black pepper.
- 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).
- See more Courgette recipes
