Tomato and almond-stuffed courgettes
Average rating:
A super-easy dish from Loyd Grossman, these tomato and almond-stuffed courgettes make a great starter or light main.
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Serves: 6-8
Ingredients
For more flavour, buy smaller, younger courgettes. Go for firm, heavy-feeling courgettes with clear, bright and glossy skins.
- 6medium courgettes
- 1 jar sundried tomato and almond sauce
- 5tbsp grated Parmesan cheese
- 5tbsp breadcrumbs
Method
- Heat the oven to 180°C.
- Slice the courgettes in half, lengthways, and scoop out the seeds.
- Spoon the sauce into the courgettes and place on a lightly oiled baking tray and cover with foil. Bake in the oven for 20 mins.
- Remove foil, top the courgettes with the mixed breadcrumbs and Parmesan and return to the oven for 20 mins until the topping is crisp and golden brown.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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