Stuffed courgettes

Total Time
These are served with a tomato side salad for a colourful Mediterranean-style main course that has plenty of fresh flavour
  • Courgette
    5 medium
  • Calorie controlled cooking spray
    4 spray(s)
  • Reduced Fat Natural Cottage Cheese
    250 g
  • Lemon(s)
    1 zest(s) of 1
  • Chilli flakes
    ¼ tablespoons, level
  • Basil, fresh
    10 leaf/leaves, chopped
  • Mint, Fresh
    1 tablespoons, chopped
  • Cherry Tomatoes
    400 g
  • Red onion(s)
    ½ small
  • Balsamic vinegar
    15 ml
  • Rocket
    70 g
  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a large baking tray with baking paper. Halve 4 of the courgettes lengthways. Using a teaspoon, remove most of the flesh from the courgette halves, leaving a 1cm border around the edges. Discard the flesh and mist the outside of the courgette shells with cooking spray. Put the courgette shells on the prepared baking tray, skin side down.
  2. Coarsely grate the remaining courgette and put it into a bowl. Mix in the cottage cheese, lemon zest, chilli flakes and ¾ of both the basil and mint. Season.
  3. Divide the mixture evenly among the courgette shells. Bake for 30–35 minutes or until the courgettes are tender and the filling is golden.
  4. Combine the tomatoes, onion, vinegar, rocket and remaining basil and mint in a large bowl. Serve with the courgettes.

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