Stuffed Courgettes

Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.

Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.

Ingredients 

4 courgettes, about 175 g/6 oz each 1 spray olive oil 1 small onion, roughly chopped 2 garlic cloves, chopped 115 g/4 oz carrots, peeled and grated 115 g/4 oz canned red kidney beans, drained and rinsed 1 tbsp tomato purée (optional) 1 tbsp chopped fresh coriander pepper 150 ml/5 fl oz water 4 tomatoes, thickly sliced.

Instructions

1 Preheat the oven to 190°C/375°F/Gas Mark 5. Cut the courgettes in half lengthways and scoop out the centres with a spoon. Chop the scooped out flesh and place in a food processor. Put the courgette hollows into a large heatproof dish and pour over enough boiling water to cover. Leave to stand for 10 minutes then drain and reserve. 2 Add the oil, onion, garlic, carrots, beans, tomato purée if using, and chopped coriander to the food processor and process until blended. Season the mixture with pepper, then use to stuff the hollowed-out courgettes and level the surface. 3 Place the filled courgettes in a large ovenproof dish and pour around the water. Cover loosely with foil and bake for 35 minutes. 4 Remove from the oven and place the sliced tomatoes on top. Return to the oven and continue to cook for a further 10 minutes, on until the courgettes are tender and the filling is piping hot. Serve.

Nutritional Facts

calories per courgette 91