Stuffed courgettes with lentils and Tatsoi

These stuffed courgettes provide you with a large portion of protein and vitamins. Tatsoi enhances the dish with its fresh, mildly nutty flavour. A real feast for the eyes and the palate!

 Min. |   


  • 2 large courgettes
  • 120 g cream cheese
  • 100 g Beluga lentils
  • 1-2 Seedbars Tatsoi
  • 1 Seedbar Thyme
  • 1 shallot
  • Approx. 250 ml stock
  • 5 tbsp Panko breadcrumbs
  • 2 tbsp olive oil
  • Salt & pepper

On the side:

Note: In addition to the preparation time of 30 minutes, allow an extra half an hour for the the courgettes to bake.

Step 1

Without salt, prepare the lentils according to the instructions on the packet. Preheat the oven to 200°C (top and bottom heat).

Step 2

Wash the courgettes and cut in half lengthways. Scoop them out with a small spoon and place in a suitable baking dish. Coarsely chop the flesh. Peel and finely chop the shallot.

Step 3

Heat the olive oil in a pan. Then fry the shallot and courgette flesh for about 10 minutes. Turn in between to prevent burning. In the meantime, harvest and roughly chop Tatsoi and Thyme.

Step 4

After frying, turn off the heat. Spread some cream cheese on the courgette halves. Stir the remaininng cream cheese into the courgette mixture along with lentils, Tatsoi and Thyme (leaving a litte Thyme for garnish). Season well with salt and pepper. Fill the courgette halves with the mixture and sprinkle with Panko breadcrumbs.

Step 5

Pour the stock into the bottom of the casserole dish and put in the oven. Bake for about 30 minutes.

Step 6

In the meantime, prepare the salad and mix the dressing. Serve everything together on a plate and sprinkle with fresh Thyme.

Recipe provided by Marina Jerkovic. You can find the recipe on her website.

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