Tomato & Olive Stuffed Courgettes
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- 2 Large Courgettes
- Olive Oil
- 1 Red Onion (finely diced)
- Salt & Pepper
- 1 Garlic Clove (crushed)
- 10 Pitted Black Olives (diced)
- 1 400g Tin of Chopped Tomatoes
- 1 tablespoon Tomato Purée
- 1 teaspoon Dried Oregano
- ½ teaspoon Chilli Flakes
- ½ teaspoon Paprika
- 1 teaspoon Golden Caster Sugar
- 30g Plant-based Cheese (grated)
Instructions
- Start by halving the courgettes lengthways, carefully scoop out the flesh with a spoon and set-aside.
- Pre-heat the oven to 200C (conventional).
- Place the halved courgettes onto a large enough baking tray and drizzle with olive oil.
- Bake in the oven for 15-20 minutes.
- Meanwhile place a medium-sized frying pan on a medium-high heat with some additional olive oil and whilst the pan is heating up finely chop the courgette flesh.
- Add the courgette flesh to the pan along with the red onion, salt and pepper and fry for 4-5 minutes.
- Once the mixture has softened add the crushed garlic fry and fry for 3-5 minutes.
- Next add the olives, chopped tomatoes, tomato purée, oregano, chilli flakes, paprika, golden caster sugar and a good amount of seasoning. Mix well and simmer gently for 10 minutes.
- Spoon a little of the mixture over each courgette half as well as a sprinkling of the vegan cheese and bake in the oven for 15 minutes or until the cheese has turned golden brown. Start to cook the rice at this point.
- Once the time is up serve with rice and a side salad.
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