Courgettes stuffed to satisfy
This is an Italian recipe which is done in 30 minutes and is hard to go wrong. The courgettes must be sliced in half and the middles scooped out and chopped up together with tomatoes, mozzarella, basil leaves and then seasoned. I used Sainsburry’s basics mozzarella which did the job perfectly and cost barely over 50p! Although it may seem pricey adding the basil, this herb can be added to many other dishes so just keep sprinkling it over your meals for the next few days to add a wonderful flavour. Any type of tomatoes will do as long as they are chopped small. After the hollow courgettes have been in the oven (at 200 degrees) for 10 minutes, take them out and fill with this mixture and top with grated parmesan. They then go in the oven for a further 15 minutes or until golden brown. While these were cooking, I simply fried a red onion, mushrooms and asparagus in a pan with rapeseed oil as this oil has less unhealthy saturated fat than all other cooking fats and oils. It is also a rich source of vitamin E, a natural antioxidant. I also boiled bulgar wheat in a separate pan until it had absorbed the water before adding it to the vegetable mix in the wok and some soy sauce. This was a really delicious meal with so many flavours which I will definitely do again soon. As usual, I made extra so that I now have enough for my lunch tomorrow – something I will certainly be looking forward to!