Tomato Rice Courgette Bake

• Courgette(4)
• Steamed Rice(180 g)
• Onion(1)
• Garlic(3 cloves)
• Tomato(2)
• Baby Spinach(120 g)
• Feta(150 g)
• Parmesan(40 g)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Vegetable Broth(400 ml)
• Dried Oregano(1 tsp)
• Paprika(1 tsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Halve the {Courgette} lengthways and scoop out the centers, leaving a sturdy shell. Finely chop the scooped courgette flesh along with the {Onion}, {Garlic}, and {Tomato}.

   ~15 min

2. 2

   Heat {Olive oil} in a large frying pan over medium heat. Cook the onion and chopped courgette flesh for 5 minutes until softened. Stir in the garlic, {Tomato paste}, {Dried Oregano}, and {Paprika} for 1 minute, then add the tomato and {White rice}. Stir well to coat the rice.

   ~6 min

3. 3

   Pour in the {Vegetable Stock} and season with {Salt} and {Black pepper}. Bring to a gentle bubble, cover, and simmer for 12 minutes until the rice is nearly tender and most of the liquid has been absorbed. Stir in the {Baby Spinach}, half the {Feta}, and the zest from {Lemon}.

   ~12 min

4. 4

   Arrange the courgette shells in a baking dish. Spoon in the rice mixture, packing it in generously and mounding any extra around the courgettes. Crumble over the remaining {Feta} and sprinkle with {Parmesan}.

   ~4 min

5. 5

   Bake for 13 minutes until the courgettes are tender and the top is golden in spots. Finish with a squeeze of juice from {Lemon} and scatter over {Fresh parsley} if using.

   ~13 min

6. 6

   Serve the baked courgettes hot, making sure each plate gets plenty of the tomato rice from the dish.

   ~0 min