A simple and tasty lunch, side dish or starter, this stuffed balsamic courgettes recipe is great for using up a glut of courgettes. The only fresh ingredients needed are courgette, celery and onion.
Ingredients
- Courgettes, sliced in half and some of the seeds scooped out
- Oil, for drizzling
Filling:
- Red onion 1 medium, peeled and finely chopped
- Celery 3 sticks, finely chopped
- Kidney beans 1 x 400g tin
- Chickpeas 1 x 400g tin
- Butter beans 1 x 400g tin
- Tomatoes 3, chopped
- Apple cider vinegar 80ml
- Olive oil 3 tbsp
- Parsley 1 tbsp dried or 2 tbsp fresh
- Rosemary 1 tbsp dried or 2 tbsp fresh
- Salt, pepper and sugar, to taste
Toppings:
- Cheese, grated or thinly sliced
- Balsamic glaze
Method
Step 1
Chop the ends off the washed courgettes, slice each in half lengthways and scoop out some of the seeds using a teaspoon. Place upturned in an oven dish and drizzle with some oil. Bake in a preheated oven 210C/190C fan/gas mark 7 for 15 minutes.
Step 2
Meanwhile, in a large container mix together all the filling ingredients.
Step 3
Remove the courgettes from the oven, spoon in a little of the filling over each courgette half. Top with sliced or grated cheese and balsamic glaze. Return to the oven for a further 10 minutes.
Step 4
Serve the courgettes either on their own, with a side salad or with crusty bread. Make this stuffed balsamic courgettes recipe and be amazed at the simplicity of this tasty dish.
TIP: Keep the filling ingredients in a lidded container in the fridge and use over the next few days as a side dish with other meals, or to stuff more courgettes.
