Lentil Stuffed Courgettes With Ricotta And Mint Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.Cut the courgettes in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
• STEP 3.In a large bowl, combine the lentils, ricotta cheese, chopped mint, salt, and pepper. Mix well.
• STEP 4.Fill each courgette shell with the lentil mixture, pressing it down gently.
• STEP 5.Place the stuffed courgettes on a baking sheet and drizzle with olive oil.
• STEP 6.Bake for 25-30 minutes, or until the courgettes are tender and the filling is golden and bubbly.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Garnish with fresh mint leaves and serve hot.

Cooking Tips

• You can use any type of lentils for this recipe, such as green lentils or red lentils.
• Feel free to add other vegetables or herbs to the lentil mixture, such as diced bell peppers or chopped parsley.
• If you don't have ricotta cheese, you can substitute it with cottage cheese or goat cheese.

Storage and Serving

• Leftover stuffed courgettes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stuffed courgettes in a baking dish and bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until heated through.
• Serve the stuffed courgettes as a main course with a side salad, or as a side dish with grilled chicken or fish.