This is a great go-to courgette recipe from The Plant Kitchen. Feel free to use up any leftover cooked grains you might have in the fridge.
500 g courgette
1 tablespoon olive oil
60 g onion, chopped
¼ teaspoon ground turmeric
½ teaspoon oregano
1 tablespoon tomato purée (optional)
1 tablespoon tamari soy sauce
130 g cooked barley (or other grains)
2 tablespoons freshly chopped parsley leaves
100 g leftover hummus
sea salt
purple basil, to garnish
mixed salad leaves, drizzled with lemon juice, to serve
baking sheets, lined with baking parchment
Serves 4
Preheat the oven to 180°C (350°F) Gas 4.
Wash and cut the courgette into three equal pieces crossways. Cut each piece in half lengthways. With a sharp spoon or knife, scoop out the seeds, making space for the filling. Save the scooped flesh to use for a soup or stew. Brush each courgette piece with the olive oil and season with a pinch of salt.
In a heavy-bottomed pan over a medium heat, dry-fry the chopped onion with a pinch of salt, stirring often. Add the turmeric, oregano, tomato purée and tamari, and stir until fragrant and browned. Add the cooked barley, parsley and hummus, and stir well until incorporated.
Place the courgette pieces on the prepared baking sheet and divide the stuffing amongst them. Bake in the preheated oven for 20 minutes or until the courgette flesh gets slightly soft. Garnish with purple basil and serve with mixed salad leaves drizzled with lemon juice.
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