With the arrival of the courgette season, stuffed courgettes are just one of the ways to use up a surplus from your garden, greenhouse or allotment. What could be better than eating fresh, homegrown produce or seasonal vegetables, especially when they are cheap or even free. The warmed apricots add a delicious flavour to the wholesome, nutty filling.
- 2 medium sized courgettes
- a few spoonfuls quinoa, cooked
- a handful of walnuts, broken
- a handful of dried apricots, chopped
- a handful sultanas
- Dash of olive oil
How to make stuffed courgettes
Cut the courgettes in half lengthways and gouge out the middle to create a space for the filling. Place in an ovenproof dish, drizzle with a dash of olive oil and partially cook until soft (this may take around 15 to 30 minutes or so, depending on the size of the courgettes).
While the courgettes are cooking, place the cooked quinoa, broken walnuts, chopped dried apricots and sultanas in a bowl and mix (the filling ingredients are approximate as courgettes vary in size).
When the courgettes are cooked, remove from the oven. Fill the courgettes with the quinoa, walnut, apricot and sultana filling, pressing down to fill with as much of the mixture as possible. Any remaining filling mixture can be served alongside the cooked stuffed courgettes.
Cover with foil and cook for a further 15 minutes or so, or until the courgettes are completely cooked through. Serve immediately.
As a variation, grated cheese could be added to the top of the filling. If adding cheese, remove the foil to allow the cheese to brown before serving.
The stuffed courgettes can be served either as a side or a main dish.