Stuffed Courgettes (v)

Here’s a very tasty way to liven up a dreary courgette or two with different flavours and textures… and is nutrition-packed too. Thanks to Gourmet Nutrition for the inspiration.

Ingredients:

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• 2 medium courgettes halved lengthwise
• 1 portobello mushroom (or a handful of shitake) chopped into small dice
• 1/2 can chopped tomatoes2 medium tomatoes finely diced
• 1/3 block of feta cheese crumbled
• 28g crushed pecan nuts
• 1 finely sliced onion
• 1 clove of crushed garlic
• Olive oil

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Method:

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• Pre-heat he oven to 180 fan assisted oven
• Using a spoon scoop out the insides of the two courgettes into a bowl
• Pre-heat a large saucepan or frying pan and add the courgette flesh, onion, garlic and mushrooms
• Saute until the onions have slightly browned and the liquids evaporated
• Remove from the heat and add the tomatoes, feta and pecans
• Stuff the courgette skins with the mixture
• Place on a baking sheet and bake in the oven for 30 mins.

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This is an ideal ‘any time’ meal and serves 1 large or 2 small portions. It’s an ideal accompaniment to grilled white fish and you could pep it up by serving with a warm tomato sauce.