Our vegetarian stuffed courgettes are bursting with flavour and simple to make. We've made ours with round courgettes but you can use any shape! This recipe also works well when it comes to stuffing other vegetables such as peppers and onions.
200gParmesan cheese or vegetarian alternativegrated
Preheat the oven to 200C/440F/Gas 6.
If you're using round courgettes simply cut the top off forming an opening. Otherwise, carefully cut the courgettes in half, lengthways. Carefully scoop out the flesh with a spoon. Chop up the courgette insides and set aside.
Using olive oil, heat a pan over a medium to high heat and add the garlic and onions. When they have softened add the mushrooms and fry until brown. Add the carrot and chopped courgette insides until the carrots are tender.
Add the rosemary, thyme and marjoram and stir. Finally add the tomato sauce and salt and pepper. Cook for a couple of minutes.
Place the courgettes on a baking tray and sprinkle salt and pepper inside. Spoon in the filling and sprinkle cheese on top until the courgettes are stuffed. Place the courgette lid back on top and put in the oven for 45 to 60 minutes.
When the courgettes are ready, a knife should be able to easily pierce the courgette. If the top of your stuffed courgettes start to burn cover them with foil.
Finally, sprinkle with organic paprika and leave to cool for a couple of minutes before serving.
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