Herby quinoa stuffed courgettes
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
These filling courgettes are filled with naturally gluten-free quinoa, which is a good source of protein for post-workout meals
Ingredients
Quinoa, Dry
150 g
Calorie controlled cooking spray
1 spray(s)
Red onion
1 small, finely chopped
Red pepper
1 medium, deseeded and diced
Garlic
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
Courgette
4 medium
Light Mozzarella
60 g, diced
Instructions
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.
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