Summery courgette boats with sheep's cheese

Summery courgette boats with sheep's cheese: a light oven dish with quinoa, cherry tomatoes, feta and Mediterranean herbs – aromatic, satisfying and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 360 kcal per serving
• Protein: 16 g
• Fat: 20 g
• Carbs: 28 g

Ingredients

• 2 courgettes
• 80 g quinoa
• 100 g cherry tomatoes
• 80 g feta (sheep's cheese)
• 1 tbsp Mediterranean herb mix
• 1 tbsp olive oil
• 1 onion
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Wash the quinoa in a fine sieve and cook it according to the packet instructions.
2. Halve the courgettes lengthways and hollow them out with a spoon. Finely chop the flesh, finely dice the onion and quarter the cherry tomatoes.
3. Mix the cooked quinoa with the courgette flesh, onion, cherry tomatoes, olive oil, herb mix, salt and pepper. Crumble the feta and fold most of it in.
4. Place the courgette halves on a baking tray and fill them with the quinoa mixture. Scatter the rest of the feta over the top.
5. Bake the courgette boats for 20–25 min, until the courgettes are tender and the feta is lightly golden brown.
6. Serve hot. A green salad or a little extra feta on top goes well with them.

Good to know

This dish tastes of warm evening light and easy summer cooking. Savoury, juicy and pleasantly light. Just right when you want something fragrant from the oven that isn't heavy.

Swaps

Quinoa → millet (mild, provides fibre, gluten-free). Sheep's cheese → goat's cheese (similarly tangy, often a little creamier). Cherry tomatoes → red pepper (also provides vitamin C, more bite). Olive oil → avocado oil (stable at high heat, mostly monounsaturated fats).

Allergens

Contains milk from the sheep's cheese. Quinoa is naturally gluten-free; the dish suits children well with a soft texture, and during pregnancy it's no concern if you use pasteurised sheep's cheese.