Ingredients
-
2 medium sized courgettes
-
1 onion
-
1 red pepper
-
2 large tomatoes
-
2-3 large mushrooms
-
2 cloves of garlic
-
Half a cup of grated cheddar cheese
-
Glug of balsamic vinegar
-
Knob of butter
-
Salt and pepper
Equipment
-
Chopping board and knife
-
Frying pan
-
Baking tray
-
Grater
-
Parchment paper
-
Wooden spoon
-
Teaspoon
Allergens
-
Dairy
Directions
- Preheat the oven to 180C (160C fan- assisted)
Finely chop the garlic, onion, mushrooms, peppers and tomatoes
Heat the frying pan on a medium heat, melt the butter and then fry your chopped vegetables with a glug of balsamic vinegar, stirring frequently
- While the vegetables are frying prepare your courgettes
- Carefully cut the courgettes in half and gently scoop out the middle with a teaspoon - keep going until all the seeded middle part has been removed
- When the vegetable mixture is soft (after about 10 minutes of frying) carefully spoon it into the courgette boats
- Next sprinkle each of your boats with grated cheese
- Place parchment paper on a baking tray and place your boats onto it (trying not to spill the contents!)
- Bake in the oven for 20-30 minutes until the cheese is fully melted and the boats bubbling!
- Leave to cool and then serve as a light lunch or dinner with some crunchy salad
Fun fact!
Fun fact!
Here are some other fun ways you can use courgettes:
- As a pizza topping
- In mashed potato – just add some cooked courgette in with the potato
- In frittersIn muffins (savoury and sweet – we have recipes for both on our website)
- As spaghetti…aka courgetti!
