Prep time:

Cooking time: 35 minutes

Total time:

Serves: 4

120g quinoa

4 medium courgettes, sliced lengthways

1 bunch spring onions (around 6), finely chopped

1 red pepper, finely diced

1.5 cloves garlic

20g (1 handful) chopped parsley

½ juice of lemon

1tbsp olive oil

75g pine nuts

50g dry breadcrumbs

salt and pepper to taste

The perfect recipe to make use of all those courgettes from your garden (or your fridge drawer).

Life may be too short for stuffing mushrooms, but not courgettes! This recipe can be adapted in many ways, depending on what you have in store. I have used quinoa and pine nuts as the protein ingredient, but you could substitute with rice and use other nuts, such as chopped hazelnuts or walnuts.

  1. Preheat oven to 180°C, gas 4. Cook the quinoa in boiling water for 20 mins (or according to pack instructions). Drain and set aside. 
  2. Scoop out the middle of the courgette halves to make ‘canoes’ – I used a paring knife, but a melon baller could be the perfect tool. 
  3. Finely chop the courgette middles and combine with the other ingredients, leaving out the breadcrumbs and half of the pine nuts. 
  4. Heat the oil in a pan. Tip in the mixture and gently sauté for 5 mins. Spoon into the courgette halves and lay them on a non-stick baking tray. Top with breadcrumbs and the rest of the pine nuts.
  5. Cover with foil and bake for 20 mins, then uncover and return to the oven for a further 10-15 mins until the breadcrumb topping is golden brown. Serve with a mixed salad.

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