Lentil-stuffed courgette boats with pine nuts

Method

1. Heat the oven to 200°C (180°C fan). Halve the courgettes lengthways and use a teaspoon to scoop out the middle, leaving a shell about 1 cm thick. Chop the scooped-out flesh finely.
2. Put the courgette shells cut-side up on a large baking tray, brush them with 1 tbsp of the olive oil, sprinkle with salt and roast for 10 minutes.
3. In the meantime, peel and finely chop the onion and crush the garlic. Drain and rinse the lentils, and finely chop the sun-dried tomatoes.
4. Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat. Cook the onion and the chopped courgette flesh for 6 minutes until soft, then add the garlic, tomato purée and oregano and cook for 1 minute.
5. Stir in the lentils, sun-dried tomatoes and 4 tbsp water and cook for 3 minutes. Season well with salt and black pepper.
6. Spoon the filling into the courgette shells, piling it up. Top with the grated vegan mozzarella and the pine nuts, then bake for 20 minutes, until the cheese has melted and the pine nuts are golden.
7. Tear the basil over the top and serve two boats each straight from the tray.

Tip Choose straight, even courgettes so the boats sit flat on the tray. Walnuts, chopped small, can replace the pine nuts.

Photo made with AI.

From Nosha · nosha.app