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Crispy Courgette Boats Summer Casserole
Crispy Courgette Boats are the star of your summer dinner table, combining fresh flavours with an irresistible crunch.
Ingredients
- 4 medium courgettes
- 1 cup quinoa (uncooked)
- 2 cups vegetable broth
- 1 bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 2 tablespoons olive oil
- Fresh basil, for garnish
Instructions
Preheat your oven to 190°C (375°F).
Cut the courgettes in half lengthwise and scoop out the seeds to create boats.
In a saucepan, bring the vegetable broth to a boil and add quinoa. Reduce the heat and simmer for 15 minutes until the quinoa is fluffy.
While quinoa is cooking, heat olive oil in a pan over medium heat. Add the onion and garlic, sauté until fragrant.
Add diced bell pepper and cook until soft, stirring frequently.
Once the quinoa is done, combine it with the sautéed vegetables, oregano, salt, and pepper.
Spoon the quinoa mixture into the courgette boats and top with cherry tomatoes and cheese.
Place the boats in a baking dish and cover with foil. Bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Garnish with fresh basil before serving.
Kitchen Tools
- Baking dish
- Saucepan
- Frying pan
- Spoon for scooping courgettes
- Knife and cutting board
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Absolutely! You can prepare the filling and stuff the courgettes ahead of time. Just bake them just before serving.
Simply use plant-based cheese or omit the cheese altogether and enjoy the filling as is.
These boats pair wonderfully with a crisp green salad or some garlic bread.
Yes! Feel free to get creative with your favourite vegetables like mushrooms, spinach, or even lentils.
The courgettes should be tender but still hold their shape, and the cheese on top should be melted and slightly golden.