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Seafood stuffed courgette

This seafood stuffed courgette is perfect for those who are on low-carb or food combining diets. It’s also gluten-free, egg-free and nut-free. You can leave out the mozzarella too if dairy is an issue. Also, instead of spinach, you can use other green veggies such as French beans, curly kale, green peas, asparagus, broad beans or a combination of your choice. Serve with crispy salad or a mash.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large courgettes
  • 200 g mixed seafood
  • ½ onion
  • ½ red pepper
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 1 tsp sundried tomato paste
  • 1 tsp tomato paste
  • 1 handful of spinach see introduction
  • 1 mozzarella ball sliced
  • Fresh basil leaves

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the courgette in half (lengthwise) and put them on a baking tray. Scoop out the soft flesh, creating a boat shape. Brush the inside with some olive oil and bake for 10 minutes.
  3. Meanwhile, chop the onion and pepper and gently sauté until soft. Add the spices, stir for a few seconds, then add the tomato purée with a dash of water. Add the seafood and gently cook, under cover, for about 10- 15 minutes.
  4. Take the courgette out of the oven and set aside.
  5. Add the spinach or your chosen green vegetable to the stew, cook for a couple of minutes – if the sauce is too thick, reduce it by turning up the heat and removing the lid.
  6. Add a spoonful of chopped basil leaves and taste. Season with salt and pepper (and chilli flakes perhaps) to your liking.
  7. Stuff the courgette with the seafood mixture. Put a couple of basil leaves on top, then cover with mozzarella slices.
  8. Set the oven to grill and cook for a few minutes until the cheese has melted and slightly browned.