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Herby quinoa stuffed courgettes

  • SmartPoints value per serving
  • Prep: 20 Mins
  • Cook: 40 Mins
  • Serves: 4
  • Difficulty: Easy

Herby quinoa stuffed courgettes

Prep: 20 Mins
Cook: 40 Mins
Serves: 4
Difficulty: Easy
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  • 150g Quinoa, Dry
  • 1 spray(s) Calorie controlled cooking spray
  • 1 small Red onion(s), finely chopped
  • 1 medium Red pepper(s), deseeded and diced
  • 2 clove(s) Garlic, crushed
  • 1 teaspoons Thyme, Fresh, chopped
  • 30g Sun Dried Tomatoes, chopped
  • 1 level teaspoons Oregano, Dried
  • 1 tablespoons Basil, fresh, chopped
  • 4 medium Courgette
  • 60g Light Mozzarella, diced


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the quinoa to pack instructions. Drain, then put in a mixing bowl and leave to cool.
  2. Meanwhile, mist a small pan with cooking spray. Add the onion and cook over a medium heat for 5 minutes, until softened. Add the red pepper, garlic, and thyme and cook for 5 minutes. Add the onion and pepper mixture to the quinoa, along with the sun-dried tomatoes, oregano, and basil. Season well.
  3. Halve the courgettes lengthways and use a teaspoon to scoop out the flesh and seeds, leaving about 5mm of flesh at the edges. Put the hollowed out courgettes on a baking sheet and fill with the quinoa mixture. Top with the mozzarella. Bake for 18 minutes, until the courgettes have softened and the mozzarella is melted and golden.

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