This stuffed and baked Courgette recipe is quick,easy and full of summery flavours. It is also making the most of seasonal produce and adding some healthy nutrition to your lunch or dinner menu. It can be eaten as a main dish or as a side. Its also a great picnic addition as it can be eaten hot or cold. This simple dish takes very little time to prepare so is great for midweek dinners.. It can be adapted to suit you and your families tastes and I'm sure will soon be a great addition to your menu, so why not give this a try and let us know how you get on in the comments below. E x
Prep:-
Wash and slice the Courgette lengthways.
Dice the onion finely.
Shred the mint.
Grate the cheese.
Scoop out some of the flesh(about half) from the courgette with a teaspoon.
Chop the scooped flesh into small chunks, add to a bowl, sprinkle over 1/2 of lemon juice, cover and set aside till later.
Place the Courgettes onto a baking tray or a shallow ovenproof dish, cut-side up. Brush lightly with the oil and bake uncovered in the Halogen for 15 mins at 200° -
Conventional oven 220° or Gas mark 7
Drain the tinned Tuna and add to a bowl along with the onion, mint, lemon juice and s&p.
Mix together.
Remove the courgettes from the oven.
Add the Tuna mix into the courgette shell
Top with the breadcrumbs and cheese, then bake for a further 15mns or until the courgettes are softened and the topping is golden and crisp.
Serve hot with a mixed salad which incorporates the chopped courgette from earlier.
My mixed salad was Spinach, pickles,jalapeño, peppers and the chopped up courgette flesh along with a raita dip (recipe on the website)....or any combination you prefer.
Easy swaps;-
Mint for Chilli flakes
Tuna for Salmon
Lemon juice for Lime
Cheddar for Parmesan
Servings 4