Stuffed Courgettes with Apricots and Chia Seed

Edward Daniel Stuffed Courgettes with Apricots and Chia Seed came about when I discovered Piccolo Courgettes by pure chance years ago when and thought about… Recipes Stuffed Courgettes with Apricots and Chia Seed European #

Serves: 6 Prep Time: 45 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 bell courgettes (Piccolo)
3tbs extra virgin olive oil (plus, oil for drizzling)
100g apricots, chopped
2 cloves of garlic, minced
few sprigs of mint, chopped
2tbs dried oregano
3tbs chia seeds
salt and pepper to taste

Instructions

Pre-heat oven to gas mark 180 degrees Celsius (or to 160 degrees Celsius if you have a fan oven).
Cut the top off of the courgettes and using a teaspoon, scoop out the flesh. Chop the flesh finally. Leave the bulbs to one side.
Place the courgette flesh into a blender. Whizz until fine and place in a large mixing bowl.
Add in the chia seeds, garlic, mint, oregano and chopped apricots. Mix well.
Use a tablespoon to scoop the mixture into the bulbs and cover with the tops. Drizzle over the oil.
Bake in the oven for about 30 minutes until the courgettes soften.
Serve warm.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".