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
Ingredients
Ingredients
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
Directions
Directions
- Mix together the quinoa, spring onion, & tomatoes.
- Lay your courgette halves in a large baking dish and fill with the quinoa mixture.
- Drizzle with olive oil & season generously with black pepper.
- 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 :)