Mediterranean-Style Stuffed Courgettes

By Meal Times With Mathilde

Serves 4

Use not only your courgettes, parsley & lemon from this week's box, but also any stale ends of bread knocking about by turning them into breadcrumbs! Fresh bread works equally well too though. This recipe can also be adapted for aubergines.

INGREDIENTS METHOD

INGREDIENTS

2 Courgettes

2 Slices Stale or Fresh Bread

Handful of Parsley

Handful of Pine Nuts

3 Garlic Cloves

1 Lemon

Half a pack of feta cheese

To serve

Chickpea cous cous

Feta & parsley to garnish

METHOD

1. Pre-heat oven to 180°C fan/gas mark 6. Slice courgettes lengthways, drizzle with oil, salt & pepper and roast for 25-30 minutes until the flesh is soft.

2. Meanwhile, blitz bread in food processor to make fine crumbs (if you don't have a food processor, you can grate on a cheese grater instead!). Put breadcrumbs in a bowl along with chopped parsley, pine nuts, pressed garlic, zest & juice of lemon and feta crumbled or chopped and mix well.

3. Remove courgettes from the oven and use a spoon to scoop out the flesh from middle, so they look like canoes. Add the flesh to the breadcrumb mix and stuff back into the courgettes. Return to the oven for another 10-15 mins until crisp and golden on top.

4. Serve courgettes on a bed of chickpea cous cous with extra feta and parsley to garnish

Mathilde is a Registered Nutritionist on the UK Voluntary Register of Nutritionists with the Association for Nutrition (AfN) and you can find out more about her over at her website and on instagram where she regularly posts about all things food and lots of amazing recipes.