Stuffed courgettes

Stuffed courgettes

Ingredients

serves 3
  • •2 tbsp olive oil
  • •1 garlic clove, minced
  • •½ onion, finely chopped
  • •3 large courgettes
  • •1 aubergine, chopped
  • •1 yellow pepper, chopped
  • •2 tbsp tomato paste
  • •1 400g can chopped tomatoes
  • •1 tsp dried oregano
  • •½ tsp dried thyme
  • •¼ tsp chilli flakes
  • •¼ tsp sea salt, to taste
  • •1 tbsp balsamic vinegar
  • •Small handful basil leaves, chopped

  • Topping

  • •3 tbsp nutritional yeast
  • •Ground black pepper, to taste
  • •3 tsp extra virgin olive oil

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Chop the courgettes in half lengthways and scoop out the middle and set aside. Place the halves on a prepared baking tray, brush with a little olive oil and roast for 10 minutes.
  2. 2. Heat the olive oil in a large pan. Add the onion, aubergine and yellow pepper and cook for a few minutes. Add the garlic, remaining courgette middles, tomato paste, oregano, thyme, chilli flakes and salt. Cook for 2 minutes, then stir in the chopped tomatoes. Simmer for 10–15 minutes, until the vegetables begin to soften and the sauce has thickened. Remove from the heat, then stir in the balsamic vinegar and basil.
  3. 3. Fill the courgettes with the ratatouille mixture. Sprinkle over the nutritional yeast and ground black pepper. then drizzle with extra virgin olive oil. Bake for 10–20 minutes, until the topping has lightly toasted. Serve any leftover ratatouille as a side, or store in the fridge for up to 5 days.
  4. 4. Optionally serve alongside lemon and herb chickpea couscous (see recipe) or creamy lemon and herb white beans (see recipe).
Baker Beanie Author

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