Balsamic Feta Stuffed Courgettes

• servings: 1
• active time: 10 min
• total time: 35 min

Ingredients

• 1 medium courgette

• 50 g uncooked rice

• 2 eggs

• 40 g feta

• 1 tsp dried oregano or thyme

• Salt

• Black pepper

• 1 tsp olive oil

• 1 tbsp balsamic glaze

• Extra feta for topping

Directions

1. Cook the rice according to package instructions.

2. Preheat the oven or air fryer to 180°C.

3. Cut the courgette in half lengthwise and scoop out the inside with a spoon, leaving a sturdy shell.

4. Finely chop the courgette flesh.

5. Heat the olive oil in a pan and sauté the courgette flesh for 3–4 minutes until softened.

6. In a bowl, mix the cooked rice, sautéed courgette flesh, eggs, feta, oregano, salt, and pepper.

7. Fill the courgette halves with the mixture.

8. Bake for 25 minutes at 180°C until golden and set.

9. Finish with extra feta and balsamic glaze before serving.

Notes

Works great in the air fryer.

You can add spinach, roasted red pepper, or grated parmesan for extra flavour.

Best eaten fresh, but leftovers keep 2 days in the fridge and reheat well.

For more protein, serve with Greek yoghurt or cottage cheese on the side.

Nutrition

• Calories: 520 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Cholesterol: 390 mg
• Sodium: 900 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 28 g