Zapallitos Rellenos (Vegan Stuffed Courgettes)
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Ingredients
- 4 large courgettes
- 300 g cooked white rice
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes
- 1 red pepper, diced
- 1 tsp dried oregano
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 251 kcal
- Protein
- 7.6 g
- Carbohydrate
- 34.2 g
- of which sugars
- 10.6 g
- Fat
- 8.2 g
- of which saturates
- 1.4 g
- Fibre
- 5.7 g
- Salt
- 0.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Halve the courgettes lengthways and scoop out the centres with a spoon, keeping the flesh.
- 2
Chop the scooped courgette flesh and heat the olive oil in a pan. Cook the onion, garlic and red pepper for 6 minutes, then add the chopped courgette flesh and tomatoes and cook for 5 minutes.
- 3
Stir in the cooked rice and dried oregano and season well.
- 4
Pile the filling into the courgette shells and arrange in an ovenproof dish.
- 5
Bake for 25-30 minutes, until the courgettes are tender.
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