Quick facts

  • Servings: 2
  • Total time: about 1 hour
  • Prep time: 20 minutes
  • Cooking time: 40 minutes
  • Equipment: frying pan, baking tray

Ingredients

  • 2 large courgettes
  • 1/2 small to medium onion
  • 1/2 large carrot
  • 1/2 stalk of celery
  • 75g (2.6 oz) tempeh
  • 50g (1.8 oz) vegan mozzarella
  • 1.5 tablespoons white wine
  • 1 sprig of rosemary
  • 1/2 clove of garlic, core removed
  • 1/5 teaspoon of flour
  • Water, as required
  • Extra virgin olive oil, as required
  • Salt, to taste
  • Pepper, to taste
  • Bread (optional)

Method

  1. Bring a saucepan of salted water to the boil and blanch the 2 whole courgettes for 5 minutes. Drain them and leave them to cool enough to handle.
  2. Cut the courgettes in half lengthways and scoop out the flesh gently, leaving enough flesh around the edges so they retain their shape. Roughly chop the scooped-out flesh and set it aside.
  3. Finely chop half an onion, half a carrot and half a stalk of celery. Heat a drizzle of oil in a frying pan with half a clove of garlic (core removed) and 1 sprig of rosemary, then add the chopped vegetables and cook over a medium-low heat until softened, taking care not to let them brown too much.
  4. Add the courgette flesh and 75g (2.6 oz) of crumbled tempeh. Season with salt and pepper and leave to cook for a few minutes to allow the flavours to develop.
  5. Deglaze with 1.5 tablespoons of wine and allow the alcohol to evaporate.
  6. Dissolve 1/5 teaspoon of flour in a little water and add it to the pan. Stir and continue cooking until the filling has thickened but is still soft, adding a little more water if it starts to dry out too much.
  7. Remove the garlic and the sprig of rosemary. Add 50g (1.8 oz) of vegan mozzarella and mix the filling.
  8. Arrange the courgettes in a lightly greased baking tray, season the insides lightly with salt and fill the hollows with the mixture.
  9. Cover the baking tray and bake in the oven at 180°C (356°F) for 20 minutes.
  10. Remove the lid and continue baking for a further 20 minutes at 180°C (356°F), until the courgettes are tender and the filling is lightly browned on top.

baked courgettes