Courgette stuffed with mushroom, quinoa & herbs
I found these chubby little courgettes at the market, and they just begged for someone to lop their tops off and stuff them! Right? Just look at them.
Since it’s mushroom season and the market stands were full of every kind imaginable, the stuffing began to crystallize in my mind… Mushrooms, sage, parley, shallots, garlic with quinoa. My mouth watered (and still waters) at the thought.
After making them tonight I can say they were really delicious. I think as a twist I would add some pine nuts and raisins to the next batch I make.
- 8 round zucchinis/ courgettes
- chopped mushrooms… I had enough chopped to fill a large bowl.
- 6 shallots
- fresh herbs – I used sage, rosemary, oregano, thyme, parsley
- quinoa, simply cooked in vegetable broth
Preheat oven to 200 celcius.
Pre-bake your courgettes: Lop off the tops of the courgettes and remove the soft seeds inside. You will be left with a hard shell. Bake these in the oven for around 30 min. Pour a bit of water in the pan to avoid sticking. I also put another pan with water in it so the courgette kind of ‘steams’ as it bakes.
Make your stuffing: follow instructions and cook your quinoa (I like to use veggie broth but it’s totally up to you.) Set aside.
In a large pan, add a bit of oil and water (so you use less oil – healthier!) and sauté the onions, garlic and eventually herbs. Once the onions/ garlic are soft add the mushrooms and cook until done, around 7 min or so.
Combine the quinoa/ mushroom mix.
Stuff your courgettes! Add a slice of tomato on top to keep everything moist and add a bit of colour too!
Bake for around 10-15 minutes.
We made this with potatoes au gratin – so nice! Recipe coming right up 🙂
Hope you like… enjoy the lovely indian summer days! xx