Courgettes are abundant and at a good price for the summer months, so eat them every way you can, like in a salad with crispy chickpeas, or a roast pepper fritatta. Change the bread and cheese in this recipe to suit your dietary needs, making this recipe gluten-free or vegan.
SPINACH PESTO-STUFFED COURGETTES RECIPE
Serves 4
2 cups baby spinach
2 cloves garlic
2 slices wholemeal bread
1 cup grated parmesan
½ cup olive oil
½ tsp salt
2 tsp lemon zest
Pinch chilli flakes
4 medium courgettes
100g cherry tomatoes
Basil leaves, to garnish
- Preheat oven to 180C.
- For the spinach pesto, in a kitchen processor place the spinach, garlic, bread, ¾ cup parmesan, oil, salt, lemon zest and chilli flakes. Blitz until well combined.
- Cut the courgettes in half lengthways. Using a teaspoon, scoop out about a third of the flesh. Place the halves into a baking dish. Fill each with spinach pesto. Sprinkle over the remaining parmesan. Dot around the tomatoes.
- Place into the oven for 25 minutes or until golden and the courgettes are just softened. Serve them while they are hot.
