Mushroom-Stuffed Courgette
Background
This mushroom-stuffed courgette is vegan, low-calorie, gluten-free, nut-free, dairy-free and sugar-free. So it's perfect for moss diets and weight management. The spices I mixed together are about 20 kCal altogether - if you want to be precise, add 1 tbs curry powder. It's quite filling on its own and one portion is only 65 kCal (ideal for intermittent fasting), or serve it with brown rice on the side.
Ingredients
- 2 Large Courgettes
- For the Stuffing: 15g oil spray (15 kCal)
- 1 Clove Garlic (5 kCal)
- 1 small leek (100g-22 kCal)
- 100g Mushrooms (15 kCal)
- 240g drained Chickpeas from 1 tin (173 kCal)
- 1 tsp ground cumin
- 1 tsp ground corinader
- 1/4 tsp chilli powder
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 150g Courgette flesh (25 kCal)
- 10g Fresh Coriander (2 kCal)
Instructions
- Preheat oven to 180 C degrees.
- Cut the courgette in half lengthwise. Scoop out their flesh; chop and set aside.
- Place the courgette shells in a roasting tin, hollowed side up.
- Finely chop the leek, garlic and mushrooms.
- Add these to a frying pan, spray over them the oil, then gently sautΓ© onions for 10 minutes under cover. Stir in the spices and chickpeas, lemon juice, salt and pepper. Add the freshly chopped coriander.
- Spoon the mixture into courgette shells.
- Bake for 30 minutes or so, until the courgette is tender.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Roast - Supper
- Cuisines: - Fusion
- Ingredients: - Other Pulses - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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