Photo of Herby quinoa stuffed courgettes by WW

Herby quinoa stuffed courgettes

5
5
1
SmartPoints® value per serving
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(s)

1 small, finely chopped

Red pepper(s)

1 medium, deseeded and diced

Garlic

2 clove(s), crushed

Thyme, Fresh

1 teaspoons, chopped

Sun Dried Tomatoes

30 g, chopped

Oregano, Dried

1 teaspoons, level

Basil, fresh

1 tablespoons, 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.

Start eating better than ever!