Baked tomatoes with feta & dukkah
Make your own dukkah spice mix to sprinkle over tomatoes and feta, or buy a ready-made version if you prefer. Serve with sesame flatbreads
Stuffed baked courgettes with garlic & herb crumbs & pine nuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 medium courgetteshalved lengthways
- 3 garlic clovescrushed
- 100g fresh breadcrumbs
- 1 lemonzested
- 3 tbsp extra virgin olive oil
- 4 tbsp finely chopped oregano
- large pinch of thymeleaves
- 30g pine nuts
Nutrition: Per serving
- kcal223
- fat15g
- saturates2g
- carbs14g
- sugars3g
- fibre3g
- protein7g
- salt0.3g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Carefully scoop out and discard the watery core from the courgettes using a teaspoon, leaving a 1cm border. This should give you a ‘boat’ shape for the filling.
step 2
Put the garlic, breadcrumbs, lemon zest, olive oil, oregano, thyme and a pinch of sea salt in a medium bowl and stir to combine.
step 3
Carefully spoon the filling into the hollowed-out courgettes. Sprinkle the pine nuts on top and bake for 18-25 mins until the courgettes are tender and the crumbs golden.
