• Preparation Time: 20 minutes
• Cooking Time: 45-50 minutes
• Total Time: 1 hour 10 minutes

• 4 large courgettes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 2 medium tomatoes, diced
• 200g feta cheese, crumbled
• 1 tbsp fresh mint, chopped
• 1 tsp fresh thyme leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh mint and thyme sprigs for garnish

Prepare the Courgettes: Preheat your oven to 190°C (375°F). Cut the courgettes in half lengthways and scoop out the flesh, leaving a thick shell. Chop the scooped-out flesh finely and set aside.

Cook the Filling:

• Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
• Add the diced bell peppers and the reserved courgette flesh. Cook for another 5 minutes until the vegetables are tender.
• Stir in the diced tomatoes, ground cumin, ground coriander, and smoked paprika. Cook for another 5 minutes until the tomatoes start to break down.
• Remove the pan from heat and stir in the crumbled feta cheese, chopped mint, and thyme leaves. Season with salt and pepper to taste.

Stuff the Courgettes:

• Place the courgette halves in a baking dish. Spoon the filling mixture into each courgette half, pressing down slightly to pack the filling.
• Drizzle a little olive oil over the top of the stuffed courgettes.

Bake:

• Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the courgettes are tender and the filling is golden on top.

Serve:

• Garnish with fresh mint and thyme sprigs before serving. These stuffed courgettes can be served hot or at room temperature.

• Calories: 180 kcal
• Protein: 6g
• Carbohydrates: 10g
• Fat: 12g
• Fibre: 3g
• Sugar: 5g
• Sodium: 350mg