These baked courgettes, with a stuffing inspired by a classic Greek salad, make the perfect lunch. Swap the feta for a crumbly goat’s cheese if you prefer.
These stuffed courgettes, inspired by the flavours of a greek salad, are delicious as a light lunch or a starter. Serve with a green salad or some protein for a complete meal.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
315
Ingredients
125g
orzo
4
large courgettes, halved lengthways
1/2
red onion, finely chopped
2
garlic cloves, crushed
100g
cherry tomatoes, quartered
small handful fresh mint, leaves picked and roughly chopped, plus extra to garnish
50g
pitted black olives, roughly chopped
1tsp.
dried oregano
finely grated zest 1 lemon
1tsp.
olive oil
200g
feta, crumbled
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Cook orzo in a pan of boiling salted water, according to pack instructions, until al dente.
Step 2Meanwhile, with a teaspoon carefully scrape out and discard the seedy middles from the courgettes, leaving a 1/2cm border of flesh. Arrange the courgette shells skin-side down on a baking tray.
Step 3Drain orzo well and tip into a large bowl. Add onion, garlic, tomatoes, mint, olives, oregano, lemon zest, oil and some seasoning and mix well.
Step 4Divide orzo mixture between the courgette shells and sprinkle over the feta. Cook in the oven for 35min, until courgettes are tender and feta is golden on top. Serve.
Per serving:
Calories: 315
Protein: 16g
Total fat: 14g
Saturates: 8g
Carbs: 29g
Total sugars: 7g
Fibre: 5g
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