Summer has been an odd one and it just hasn’t felt right to post lighter, more salad-based recipes when it’s still raining outside. I finally created a recipe that I feel fits with the end of August, matches what is growing in the garden or seasonally available in the shops, and most importantly tastes great.

Courgettes are a really diverse vegetable and although we have a really small garden, they are something we choose to plant every year. It’s difficult for me to kill them with my not-so-green fingers and they offer a lot in return. They are a rich source of vitamin C, vitamin A, potassium and folate. The courgette skin is home to the greatest amount of antioxidants so this skin-on recipe is great for supporting our body to limit the damage done by free radicals.

Courgettes are low in fat and protein so thats why this recipe includes feta, cottage cheese and pine nuts to increase the nutritional value of the dish and help you feel fuller for longer. They are a great vegetarian meal in themselves or can be eaten as a side dish.

The basil and lemon give this dish a hint of summer, whilst the creaminess of the cottage cheese and pine nuts make it really satisfying. You could substitute the nuts for chopped almonds, cashews or sunflower seeds. Mint would make a nice alternative to the parsley.

Ingredients

Time: 40 min

Serves: 4 as main meal, 8 as a side

• 2 large courgettes (go for 3-4 if you have smaller ones)
• 100g feta, crumbled
• handful of basil, chopped
• handful of parsley, chopped
• zest of 1 lemon
• juice of 1/2 a lemon
• 30g pine nuts
• 3tbsp cottage cheese
• 4 spring onions
• 1 tbsp olive oil
• salt and pepper to season

METHOD

• Heat the oven to 200C and line a baking tray with parchment.
• Slice the courgettes in half long ways and using an ice cream scoop or metal spoon, hollow out some of the fleshy middle of the courgette (save this for smoothies or soups). Place the long, hollowed out courgette halves on the lined baking tray, drizzle in olive oil and season with salt before cooking for 20 minutes.
• Meanwhile, in a large bowl add your feta, cottage cheese, basil, parsley, lemon zest, pine nuts and chopped spring onions. Mix and add 1tbsp of olive oil, the juice of 1/2 a lemon and some salt and pepper to season.
• Once the courgettes have finished cooking, remove from the oven and carefully spoon the filling into the centre of the courgettes.
• Place back in the oven for another 10 minutes at 200C until the filling looks slightly golden on top.
• Garnish with any left over herbs, parmesan or toasted pine nuts

These stuffed courgettes are best eaten warm straight out of the oven but can be stored in the fridge for 3 days in an airtight container and eaten cold or reheated.