June recipe - courgettes

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the courgettes in half lengthwise and scoop out the flesh using a spoon, leaving about a ¼ inch thick shell.
3. Chop the courgette flesh into small pieces and set aside.
4. In a large pan, heat the olive oil over medium heat.
5. Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
6. Add the chopped courgette flesh to the pan and cook for about 5 minutes until it softens.
7. In a bowl, combine the cooked quinoa, feta cheese, chopped parsley, chopped mint, and the sautéed courgette mixture. Mix well.
8. Season the mixture with salt and pepper to taste.
9. Stuff each courgette half with the quinoa filling and place them on a baking tray.
10. Bake in the preheated oven for approximately 20-25 minutes, or until the courgettes are tender and the filling is golden brown on top.
11. Serve the stuffed courgettes as a delicious vegetarian main course or as a side dish.

These stuffed courgettes are packed with flavour and make for a nutritious and satisfying meal. The combination of quinoa, feta cheese, and fresh herbs creates a delightful stuffing that complements the tender allotment courgettes perfectly. Enjoy!