Mexican Courgette Bake Recipe

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Ingredients:

Serving

Directions:

Halve the courgettes and scoop out the seeds. Sprinkle the shells with salt and turn upside down. Leave to stand for 1 hour.
Wipe out the salt from the courgettes and place in an ovenproof dish.
Heat oven to 180C.
Place the sweetcorn, garlic, eggs milk and pepper in a blender and process to a rough paste.
Mix in 2/3 of the feta and divide the mixture between the courgette shells. Scatter over the rest of the cheese and drizzle with the butter.
Bake for 40 mins, if they begin to brown too quickly cover with foil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	178.74 Kcal (748 kJ)
Calories from fat	102.92 Kcal
		% Daily Value*
Total Fat	11.44g	18%
Cholesterol	89.58mg	30%
Sodium	350.02mg	15%
Potassium	142.97mg	3%
Total Carbs	10.61g	4%
Sugars	4.18g	17%
Dietary Fiber	0.94g	4%
Protein	7.62g	15%
Vitamin C	2.6mg	4%
Iron	37.3mg	207%
Calcium	161mg	16%

Amount Per 100 g
Calories	178.85 Kcal (749 kJ)
Calories from fat	102.97 Kcal
		% Daily Value*
Total Fat	11.44g	18%
Cholesterol	89.63mg	30%
Sodium	350.22mg	15%
Potassium	143.05mg	3%
Total Carbs	10.61g	4%
Sugars	4.18g	17%
Dietary Fiber	0.94g	4%
Protein	7.62g	15%
Vitamin C	2.6mg	4%
Iron	37.3mg	207%
Calcium	161.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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