Courgette stuffed with balsamic onions and goat’s cheese

Courgette stuffed with balsamic onions and goat’s cheese

By
From
The Medicinal Chef
Serves
1
Photographer
Martin Poole

This is a lovely, light dish, full of flavour and nutritional value.

Ingredients

Quantity Ingredient
olive oil, for cooking
1/2 red onion, finely sliced
1 teaspoon balsamic vinegar
1 teaspoon honey
1 large courgette
65g soft goat’s cheese
sea salt
black pepper

Method

  1. Heat a little olive oil in a small pan and add the red onion. Cook for 4–5 minutes, or until softened, then add the balsamic vinegar and honey. Stir well and keep cooking until the mixture becomes sticky. Set aside.
  2. Meanwhile, preheat the oven to 200°C. Cut the courgette in half lengthways. Scoop out the seeds with a teaspoon to create a trough. Place the courgettes, trough facing downwards, on a lipped baking tray or roasting tin with a small amount of water in the bottom. Bake in the oven for about 15 minutes, or until the courgette begins to soften.
  3. At this stage, carefully drain any remaining water out of the baking tray. Turn the courgette halves over and fill the troughs with the onion mixture. Season with salt and pepper. Crumble the goat’s cheese over the top, and return to the oven for another 5–8 minutes, or until the cheese is lightly golden. Serve immediately.

Good for

  • Heart & circulation: Heart disease

    Digestive system: Constipation
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again