Greek-Style Stuffed Courgettes with Tomato Sauce

Ingredients

• 4 large courgettes
• 150 g long grain rice
• 400 g tinned chopped tomatoes
• 1 onion
• 2 clove garlic clove
• 15 g fresh mint
• 100 g feta cheese
• 3 tbsp olive oil
• 1 tsp dried oregano
• 30 g pine nuts

Method

1. 1

   Preheat the oven to 190°C (fan 170°C). Halve the courgettes lengthways and scoop out the flesh with a teaspoon, leaving a 1cm shell. Chop the flesh and set aside.

2. 2

   Cook the rice in boiling salted water for 8 minutes (it will finish cooking in the oven). Drain well.

3. 3

   Fry the onion in 2 tbsp olive oil for 5 minutes. Add the garlic, courgette flesh and oregano and cook for 3 minutes more. Remove from the heat and stir in the part-cooked rice, mint, pine nuts and crumbled feta.

4. 4

   Pour the tinned tomatoes into a baking dish and season. Nestle the courgette shells on top and fill each one with the rice mixture.

5. 5

   Drizzle with the remaining olive oil, cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10 minutes until the tops are golden.

6. 6

   Serve straight from the dish with crusty bread.