Courgette/Zuchinni is a vegetable from Squash family. It has various health benefits and being rich in fiber,antioxidants I ensure I add them in salads, dal, prepare southindian style poriyal/koottu with Courgette. Last week I made this Stuffed Courgette boats and it turned out delicious. You can add your own twists to the filling. I prepared a basic filling with veggies and simple spice powders. However you can make Courgette Enchiladas (similar to Mexican Enchiladas and substitute tortillas with Courgettes),Courgette Lasagna (layer up courgette slices with Bechemel, Marinara and Cheese), Meditarranean Stuffed Courgette (with Couscous, Feta, Chickpeas) and the options are endless. Use my recipe as a base and play around with your favorite flavours. A great low carb dinner option.
Half way through the baking I realized I didn’t have any grated Cheddar or Mozarella at home. Luckily there were two cheese slices that I generally use for making breakfast sandwich. Added them for that cheesy touch. They didn’t melt properly but somehow saved them before getting burnt. Check the pictures shared below to see how I saved them 😉 Have to try the recipe with a different cheese next time. Shall update how it turned out here later. Kindly use grated cheese on top of stuffed courgette inorder to avoide such mishaps.
Courgette Boats can be served as an appetizer too in Potluck parties. You can slice one boat into two or three pieces and serve them hot. Since the courgettes start releasing water I would recommend to not freeze them or cook them in bulk..The leftovers don’t keep well
Day 19 Dinner : Stuffed Courgette with Vegetables & Cheese
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 4 Courgette/Zuchinni
- 1 onion
- 2 tomato
- 1 capsicum
- 1 tablespoon finely chopped ginger garlic pieces
- 1/4 cup Frozen Sweet Corn
- 2 tablespoon Nutritional Yeast optional
- 2 Cheese Slices kindly substitute it with grated Cheddar or Mozarella
- 1 teaspoon Chilli Powder
- 1 teaspoon Dried Oregano Leaves
- 1/2 teaspoon Chilli flakes
- 1 tablespoon olive oil
Ingredients
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- Wash and clean Courgettes. You don't have peel the skin off
- Use a spoon and scoop out the middle portion of Courgette
- Preheat oven to 180c and apply little oil on the skin of Courgette
- Place them in oven and let them bake for 10 minutes
- Let us make the filling in the meantime
- Heat a teaspoon of Olive oil in a pan and add finely chopped onion, ginger garlic, tomatoes and capsicum pieces
- Add salt and chilli powder. Saute in high flame for 2 minutes
- Add the scooped out Courgette flesh to the pan and mix them well
- Now add the frozen sweet corn and mix it well
- Remove the veggie mix from heat. Since they will be baked inside oven it is not necessary to cook them for a longer time in pan
- Place them on the Courgette pieces and continue to bake for another 20 minutes
- After 20 minutes add cheese on top, dried oregano leaves and turn on 'Grill' mode or 'Broil' mode
- This will help in melting the cheese. My cheese didn't melt properly and luckily I pulled the tray out within few seconds
- I guess it could have been due to the variety of cheese. It was soft but didn't give ooey gooey finish to the courgettes. Hence I topped it with Nutritional Yeast and chilli flakes and added more nuttiness + cheesiness to the Courgettes
- You can omit nutritional yeast if you don't have it
- Delicious stuffed courgette boat is ready to be served
