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Courgettes stuffed with bulgur, chickpeas and feta

Pre-bake the hollowed courgette halves empty for 10 minutes: they give up their water before being filled.

Hot dish · 2 servings · Prep time 45 min

Per serving

Calories457kcal
Protein20g
Carbs54g
Fat16g

Ingredients

  • 600 gCourgettes
  • 80 gBulgur wheat
  • 120 gChickpeas (canned)
  • 80 gFeta
  • 200 gTomatoes
  • 80 gOnions
  • 10 gFresh mint
  • 10 mlOlive oil

Method

  1. Heat the oven to 200 °C. Halve the courgettes lengthways, scoop out the flesh and keep it, and bake the shells empty for 10 minutes.
  2. Cover the bulgur with salted boiling water and leave to swell for 10 minutes.
  3. Cook the onion, courgette flesh and diced tomatoes in the oil for 5 minutes. Mix with the bulgur, chickpeas, mint and half the feta.
  4. Fill the courgettes, crumble the remaining feta on top and bake for 20 minutes.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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