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Stuffed Courgette with Feta and Tomato
Stuffed courgettes or zucchini are a light summer meal ideal as a vegetarian option in summertime when courgettes are plentiful
Course
Main Course
Cuisine
Vegetarian
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Servings
2
Calories
122
kcal
Author
Lucy Allen | BakingQueen74
Ingredients
1
extra large courgette
zucchini or marrow
1
red pepper
10
cherry tomatoes
2
cloves
garlic
Salt and pepper
1-2
tsp
dried oregano
50
g
light feta
UK Measurements
-
US Measurements
Instructions
Cut the courgette in half so you have two flat pieces.
1 extra large courgette
Scoop the flesh out of the centre and put it in a bowl.
Put the courgette halves on a baking tray.
Chop a red pepper, slice the cherry tomatoes, crush the garlic and add them to the bowl.
1 red pepper,
10 cherry tomatoes,
2 cloves garlic
Season with salt and pepper and add 1-2 tsp dried oregano.
Salt and pepper,
1-2 tsp dried oregano
Spoon the filling back into the courgette halves. There may be too much filling for the courgettes, if so pile it high.
Crumble the feta over the stuffed courgettes.
50 g light feta
Bake at 180℃ / 350℉ for 45 minutes.
Serve with crusty bread and salad.
Notes
Ideal for WeightWatchers SmartPoints, only 3 SP for the whole lot!
Nutrition
Calories:
122
kcal
|
Carbohydrates:
12
g
|
Protein:
6
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
22
mg
|
Sodium:
299
mg
|
Potassium:
567
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
2580
IU
|
Vitamin C:
114
mg
|
Calcium:
162
mg
|
Iron:
2
mg