Stuffed courgettes with rocket salad recipe
Stuffed with a tasty tomato sauce and topped with melted mozzarella, these delicious baked courgettes make an ideal midweek meal for two.
See method- Serves 2
- 10 mins to prepare and 30 mins to cook
- 597 calories / serving
Ingredients
- 2 large courgettes
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 large garlic clove, finely chopped
- 400g tin chopped tomatoes
- ¼ tsp chilli flakes
- pinch sugar
- large handful fresh basil leaves, roughly chopped
- 1 x 125g pack mozzarella, drained and sliced
- 2 tbsp panko breadcrumbs
- 1 x 250g pack microwavable Puy lentils
- 1 1/2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 50g rocket
Each serving contains
- Energy
- 2495kJ 597.0kcal
- Fat
- 30g
- Saturates
- 11g
- Salt
- 1.9g
- Sugars
- 15g
of the Reference intake
Carbohydrate 50.9gProtein 33.8gFibre 12.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Halve the courgettes lengthways. Scoop out the flesh with a spoon and set aside, leaving a 1cm (1/2in) thick shell. Put the shells on a baking tray, drizzle with a little of the oil and season. Bake for 10 minutes.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Roughly chop the reserved courgette flesh and cook with the onion and garlic for 4-5 minutes. Stir in the tomatoes, chilli flakes and sugar; season to taste. Simmer for 5-8 minutes, until thickened, then add the basil.
- Spoon the mixture into the courgette shells and top with the mozzarella and breadcrumbs. Return to the oven and bake for about 10 minutes, or until the cheese has melted.
- Meanwhile, cook the lentils following the packet instructions. Toss with the extra-virgin olive oil, vinegar and rocket; season. Serve with the stuffed courgettes.
- See more Dinner ideas for two
