Vegetarian stuffed courgettes
I’ve been following Tine (easy.on.the.fodmaps) on Instagram since the start of my FODMAP journey and I’m delighted to be sharing this recipe of hers. Living in a flat, I am always very jealous of Tine’s amazing garden and the amazing vegetables it produces. She creates such delicious looking modified low FODMAP dishes. Here’s one to try out….
After growing lots of courgettes/zucchinis in my garden, I decided to make some vegetarian stuffed courgettes for dinner. They turned out really nice and would work just as well as a lunch or a starter.
Serves 2-3 for dinner:
1 can of drained and rinsed lentils (250 g. drained weight)
4-5 small to medium sized courgettes/zucchinis
5 spring onion tops – chopped
2 carrots -grated
2 tomatoes- chopped
Half a chilli – finely chopped
1 tsp thyme
Salt and pepper
Pinch of chipotle
Bunch of fresh parsley
Handfulof walnuts- chopped
Grated cheddar and parmesan cheese
Turn your oven on: 220 C.
Wash and cut the courgettes in halves. Scrape out the soft center and seeds with a teaspoon.
Place on a baking tray with baking paper.
Sautee the spring onion tops in a bit of coconut oil in a skillet.
When soft, add grated carrots, drained lentils, thyme, chopped chilli and tomatoes.
Let simmer for about 5 minutes to get rid of some of the moisture.
Season with chipotle,salt and pepper.
Remove from heat and stir in the parsley, the chopped walnuts and 2/3 of the grated cheese.
Stuff the courgettes.
Drizzle the rest of the cheese on top.
Bake for about 20 minutes.
Serve and enjoy. 🙂