Bulgur & Feta Stuffed Courgettes

📝 Ingredients

• 4 medium courgettes (about 1 kg)
• 180 g bulgur wheat
• 200 g feta
• 2 eggs
• 2 tomatoes (240 g)
• 1 brown onion
• 2 garlic cloves
• 2 tbsp olive oil
• 15 g fresh mint
• 1 tsp ground cumin
• 250 g plain skyr
• ½ lemon
• Salt, black pepper

🍴 Utensils

• Ovenproof dish
• Saucepan with lid
• Large frying pan
• Tablespoon (for hollowing out)
• Mixing bowl
• Bowl

📖 Steps

1. Preheat the oven to 190 °C. Wash the courgettes, trim the ends and halve them lengthways. Using a spoon, scoop out the flesh, leaving about 5 mm around the edges to make sturdy boats. Chop the scooped-out flesh.
2. Bring 360 ml salted water to the boil in the saucepan, add the bulgur, cover and cook for 10 minutes over a low heat until all the water has been absorbed. Remove from the heat and fluff up with a fork.
3. Meanwhile, peel and chop the onion and 1 garlic clove. Heat 1 tbsp oil in the frying pan over a medium heat and fry the onion for 4 minutes. Add the garlic, cumin and courgette flesh, then cook for 6 minutes until the released liquid has evaporated.
4. Finely dice the tomatoes and chop half the mint. In the mixing bowl, combine the bulgur, the sautéed courgette mixture, tomatoes, mint and crumbled feta. Leave to cool for 5 minutes, then stir in the beaten eggs and season with pepper. Go easy on the salt: the feta is already salty.
5. Brush the inside of the courgette boats with the rest of the oil, salt them lightly and arrange them in the dish. Fill them generously with the stuffing, pressing it down with the back of a spoon: it can form a little dome, as the eggs will hold it together while it cooks.
6. Bake for 30 minutes at 190 °C, until the courgette flesh is tender when pierced with the tip of a knife and the top of the stuffing is golden. If the top browns too quickly, lower the oven to 170 °C for the rest of the cooking time.
7. While they bake, make the sauce: chop the rest of the mint and very finely grate the second garlic clove. Mix them in the small bowl with the skyr, the juice of the half lemon, a pinch of salt and some pepper. Chill until needed.
8. Leave the courgettes to rest for 5 minutes once out of the oven so the stuffing firms up. Serve two boats per person, with a generous spoonful of well-chilled skyr sauce on top or on the side.