Stuffed Courgettes with Nooch

Serves: 2 people
Prep: 40 mins
Easy

A quick but refined dish which brings all the flavour and a good wholesome burst of vitamin D, B12, protein and fibre. ‍

Recipe tip:‍ ‍You can scale this recipe to make as many as you need to. ‍

What you’ll need:

Ingredients:

• 1 large courgette

• 50g sourdough breadcrumbs

• 2 spring onions, finely sliced

• 1 garlic clove, crushed

• ½ fresh red chilli, finely chopped

• Zest of ½ lemon

• 2 tbsp Marigold Engevita Nutritional Yeast (nooch)

• 1 tbsp olive oil, plus a little for drizzling

• 1 tbsp pine nuts

• Sea salt and freshly ground black pepper

How to do it:

Stew:

1. Heat the oven to 200°C fan.

2. Prepare the courgette by cutting it in half lengthways. Scoop out some of the flesh from the centre, leaving a good border around the edge. Finely chop the scooped-out flesh.

3. Make the stuffing by combining the chopped courgette with the sourdough breadcrumbs, spring onions, garlic, chilli, lemon zest and nooch. Stir through the olive oil and season with salt and black pepper.

4. Fill the courgettes generously with the breadcrumb mixture, pressing it lightly into the hollowed-out centres.

5. Finish with pine nuts scattered over the top and drizzle with a little extra olive oil.

6. Bake for 25-30 minutes until the courgette is tender and the topping is crisp, golden and toasted.

7. Serve immediately, with a squeeze of fresh lemon if you like.

Products used: