Green Cheese Stuffed Courgettes One Tray

Green Cheese Stuffed Courgette One Tray

We had a kilo of courgettes in the fridge, so I had to make this, and boy, does it deliver! I used a mix of greens I had on hand, but spinach would work just as well. This one-tray wonder is an easy, comforting dish packed with flavour and textures. Perfect for a weeknight dinner when you need to use up a bunch of courgettes!

Serves: 2

Ingredients:

• 2 medium courgettes, sliced in half lengthways (scoop out the middle)

• 3 tbsp olive oil

• 6 garlic cloves, sliced

• 1 banana shallot, sliced

• 150g peas

• 1 small bunch parsley (dice stalks)

• 1 small bunch basil (dice stalks)

• 2 tbsp crème fraîche

• Juice of 1 small lemon

• 150g chickpeas

• 130ml vegetable stock

• 1 small yellow courgette, thinly sliced into circles

• 80g parmesan, grated

• Extra olive oil for drizzling

• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 190°C (375°F). Grab a large baking tray and brush the courgette skins with 2 tablespoons of olive oil, seasoning with salt and pepper. Roast for 20 minutes until softened.

2. Prepare the Filling: While the courgette skins are roasting, set a large frying pan over medium to high heat. Add 2 tablespoons of olive oil followed by the sliced shallot. Fry for 2 minutes, then add the garlic and diced herb stalks, frying for another 2 minutes.

3. Blend the Greens: Stir the frozen peas and vegetable stock into the pan for 1 minute, then transfer the mixture to a blender. Add the parsley and basil leaves, lemon juice, salt, and pepper. Blend until smooth, about 30 seconds, then stir in the crème fraîche. Check the seasoning and set aside.

4. Cook the Courgette Filling: Using the same frying pan, add 1 tablespoon of olive oil and set to medium heat. Roughly chop up the scooped-out courgette flesh and fry for 3 minutes. Add the chickpeas, season to taste, and cook for another 2 minutes.

5. Assemble the Dish: Spoon the chickpea and courgette mixture into the roasted courgette skins. Carefully place them into the baking tray with the blended green sauce. Scatter the thinly sliced yellow courgette circles over the top.

6. Roast and Grill: Roast the assembled courgettes for 15 minutes, then grate over the parmesan cheese. Drizzle with a little extra olive oil and place under the grill at 220°C (430°F) for 5-6 minutes until the cheese is golden and bubbling.

7. Serve: Serve hot with a crunchy, zingy salad for a perfect summer meal!

Enjoy!

This Green Cheese Stuffed Courgette One Tray is a no-fuss, nutrient-packed dish that’s full of fresh flavours. Perfect for a cosy dinner, it’s easy to make and satisfying with its combination of creamy, cheesy courgettes and vibrant green sauce. Let me know how you like it!