Crispy Filled Courgettes

Vegetarian , Vegan


1 bag of courgettes (Te Mahanga)

1 cup of fresh breadcrumbs -can use gluten-free

½ cup grated vegan cheddar

1 cup cooked brown lentils 

Spring onions -the green part, thinly cut (Janefield Hydroponics)

2-3 Tbsp plum sauce 

Salt & pepper

Spicy Radish Mix (Brightside Microgreens)


Preheat the oven 200 degrees C.

Line a baking tray with baking paper. Cut courgettes lengthways and with a teaspoon, scoop out the seeds (you can use the seeds in the Celery & Carrot Broth). Lay the courgettes cut side up in the baking tray.  In a large bowl, mix breadcrumbs, cheese, lentils, spring onion and plum sauce and season. Using a spoon and your hands to fill the courgettes with the mixture and press firmly. Give the filled courgettes a light spray or drizzle of olive oil.

Bake for 20 minutes or until golden brown. 

To serve sprinkle over the spicy radish mix and a homemade chutney (suggested vendor Port Larder).


Recipe by: Amy Dougherty


Signup for our newsletter!