Photo of Herby quinoa stuffed courgettes by WW

Herby quinoa stuffed courgettes

Points® value
Total Time
1 hr
20 min
40 min
These filling courgettes are filled with naturally gluten-free quinoa, which is a good source of protein for post-workout meals


Quinoa, Dry

150 g

Calorie controlled cooking spray

1 spray(s)

Red onion

1 small, finely chopped

Red pepper

1 medium, deseeded and diced


2 clove(s), crushed

Thyme, Fresh

1 teaspoon(s), chopped

Sun Dried Tomatoes

30 g, chopped

Oregano, Dried

1 teaspoon(s), level

Basil, fresh

1 tablespoon(s), chopped


4 medium

Light Mozzarella

60 g, diced


  1. 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.
  2. 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.
  3. 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.