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Stuffed courgettes

Serves 2

Everyone stuffs courgettes, and there are myriad versions of this recipe. Here’s one I made for a quick mid-week meal.

vegetarian, vegan, dairy free, gluten free


100g Merchant Gourmet ready to eat red & white quinoa
1 large spring onion, trimmed & chopped
2 salad tomatoes, diced
1 large courgette/young marrow, halved & with seeds removed
1 tbsp olive oil
freshly ground black pepper


  1. Mix together the quinoa, spring onion, & tomatoes.
  2. Lay your courgette halves in a large baking dish and fill with the quinoa mixture.
  3. Drizzle with olive oil & season generously with black pepper.
  4. Bake until golden brown (I used the bottom shelf at gas 7 & they took over an hour to cook).

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Stuffed courgette in bowl