|COOK|feta stuffed courgettes | LarabeeUK

|COOK|feta stuffed courgettes

This was a great 'leftovers' meal and because I have been pretty vigilant in meal planning and trying not to waste food I'd planned this in and it worked out really well.  It also seems to be the sort of recipe that you could change depending on what you've got in the fridge with a few added pantry items.

I think you could adapt the amount if cheese, I just used what I had left so there might have been a bit more than a recommended portion or those counting calories.  I also used 5 sun dried tomatoes but to be honest I think it would have been better with less.

I served with sugar snaps and roasted baby potatoes.  It was delicious, I think I'll try something similar wrapped in foil on the BBQ!



Serves 1
1 courgette
1tsp olive oil
1/2 small banana shallot, diced
50g feta cheese, crumbled
1tbsp toasted pine nuts
12 olives, chopped roughly
3 sun dried tomatoes, chopped roughly
10 fresh mint leaves chopped

Pre-heat oven to 180.

Scrape the seeds from the courgette, chop and fry lightly in olive oil with the shallot.

Combine all other ingredients, when courgette and shallots are soft add those to the feta mixture.

Fill the courgettes with the mixture and bake for 25 minutes.

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