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5 from 1 vote

Stuffed Courgette with Feta and Tomato

A light summer meal ideal as a vegetarian option in summertime when courgettes are plentiful 
Course Main Course
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Calories 244kcal
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

Instructions

  • Cut the courgette in half so you have two flat pieces.
  •  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.
  • Season with salt and pepper and add 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.
  • Bake at 180 degrees for 45 minutes.
    Serve with crusty bread and salad.

Notes

Ideal for WeightWatchers SmartPoints, only 3 SP for the whole lot!

Nutrition

Calories: 244kcal | Carbohydrates: 24g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 598mg | Potassium: 1133mg | Fiber: 6g | Sugar: 16g | Vitamin A: 103.2% | Vitamin C: 276% | Calcium: 32.3% | Iron: 17.1%