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Stuffed Courgettes

Stuffed Courgettes

with Balsamic Spinach & Tomato Salad

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The writer Shirley Conran famously opined that "Life's too short to stuff a mushroom." But what about stuffing a mushroom into a courgette? It really doesn’t take long to make these cute courgette 'boats'. They're filled with a creamy mushroom stuffing and go great with a flavourful balsamic-dressed salad of spinach and roast cherry tomatoes. Enjoy!

Tags:Veggie
Allergens:MilkGlutenEggSulphitesSesameSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Courgette

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 punnet(s)

Button Mushrooms

1 punnet(s)

Cherry Tomatoes

1 pot(s)

Creme Fraiche

(ContainsMilk)

15 grams

Panko Breadcrumbs

(ContainsGluten)

30 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 tbsp

Balsamic Vinegar

(ContainsSulphites)

1 bag(s)

Baby Spinach

25 grams

Munchy Seeds: Sesame Sprinkle

(ContainsSesame, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1900 kJ
Energy (kcal)454 kcal
Fat34.0 g
of which saturates15.0 g
Carbohydrate20 g
of which sugars12.0 g
Protein18 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Frying Pan
Baking Tray
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 180°C. Cut the courgettes in half lengthways and scrape out the seeds with a teaspoon. Put these ‘boats’ on a baking tray and drizzle over a little olive oil. Pop on the top shelf of your oven. Roast for 15 mins. Remove when done and turn the oven up to 200°C. Meanwhile, halve, peel and finely chop the shallot. Peel and grate the garlic (or use a garlic press). Chop the mushrooms into 1cm pieces. Cut the cherry tomatoes in half.

2

Put a splash of olive oil in a frying pan on medium heat. Add the shallot. Cook for 3 mins. Then add the garlic. Cook for a further minute. Add the mushrooms to the pan with a pinch of salt and a good grind of black pepper. Cook until all the liquid has been absorbed back into the mushrooms, 5-7 mins. Take the pan off the heat, add the crème fraîche and stir through.

3

Divide the mushroom stuffing between the courgette 'boats'. In a bowl mix the panko breadcrumbs and hard Italian cheese together and sprinkle over the stuffed courgettes. Grind on some black pepper. Put on the top shelf of your oven and cook until browned around the edges, 15-20 mins.

4

Put the cherry tomatoes on another baking tray. Drizzle over a little oil and half the balsamic vinegar. Season with a pinch of salt and a good grind of black pepper. Place on the middle shelf of your oven. Roast for 8-10 mins.

5

While the courgettes and tomatoes are cooking, put the rest of the balsamic vinegar in another mixing bowl with a good splash of olive oil. Add the baby spinach and toss to dress it.

6

When your courgettes and tomatoes are cooked, take them out of the oven. Add the tomatoes to the spinach, along with any excess oil and balsamic vinegar from the baking tray. Finish with the sesame sprinkles and toss everything together. Serve your stuffed courgettes with some spinach salad on the side. Enjoy!