Marinated aubergine & rocket salad
Juicy chunks of roasted aubergine add satisfaction to this sweet and superhealthy salad
Italian stuffed courgettes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 courgetteshalved lengthways
- 3 tsp extra-virgin olive oil
- mixed saladto serve
For the stuffing
- 50g dried white breadcrumbs
- 50g pine nuts
- 6 spring onionstrimmed and finely sliced
- 1 garlic clovecrushed
- 6 sundried tomatoesin oil, drained
- 1 tbsp thyme leaves
- 25g parmesanor vegetarian alternative, finely grated
Nutrition: per serving
- kcal244low
- fat17g
- saturates3g
- carbs14g
- sugars5g
- fibre3g
- protein10g
- salt0.5glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
step 2
To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
step 3
Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.
