Herby quinoa stuffed courgettes
Calorie controlled cooking spray
1 small, finely chopped
1 medium, deseeded and diced
2 clove(s), crushed
1 teaspoons, chopped
Sun Dried Tomatoes
30 g, chopped
1 teaspoons, level
1 tablespoons, chopped
60 g, diced
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the quinoa to pack instructions. Drain, then put in a mixing bowl and leave to cool.
- Meanwhile, mist a small pan with cooking spray. Add the onion and cook over a medium heat for 5 minutes, until softened. Add the red pepper, garlic, and thyme and cook for 5 minutes. Add the onion and pepper mixture to the quinoa, along with the sun-dried tomatoes, oregano, and basil. Season well.
- Halve the courgettes lengthways and use a teaspoon to scoop out the flesh and seeds, leaving about 5mm of flesh at the edges. Put the hollowed out courgettes on a baking sheet and fill with the quinoa mixture. Top with the mozzarella. Bake for 18 minutes, until the courgettes have softened and the mozzarella is melted and golden.