Blackberry quinoa summer courgettes


by: Everyday Healthy Recipes

Blackberries are definitely the star of this recipe. Some of their tartness disappears in the cooking and what remains is sweet and zesty berry burst, which really brings to life the bland courgettes.


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serves: 4

4 medium/large courgettes

200 g fresh blackberries, roughly chopped

2/3 cup cooked quinoa

2 cloves garlic finely chopped

2 tablespoons coriander, finely chopped plus more for serving

100 g coconut milk

1/3 cup almond flakes

1/2 teaspoon sea salt (plus a bit more for sprinkling), plenty of pepper

Olive oil and a little lemon juice for drizzling

Nutrition Facts
Blackberry quinoa summer courgettes

Servings Per Recipe: 4

Amount per Serving

Calories: 197

  • Total Fat: 11.3 g
  •     Saturated Fat: 5.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 319.7 mg
  • Total Carbs: 21.1 g
  •     Dietary Fiber: 7 g
  •     Sugars: 8.8 g
  • Protein: 6.8 g

how is this calculated?

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1.  Preheat the oven to 425 F/ 20 C/ gas mark 7. Cut the courgettes in half lengthways and scoop out the pulp leaving around 5 mm thickness around the edges (use a spoon or a melon baller to do this). Finely chop 2/3 of the pulp and set aside (you can add the remaining pulp to another dish, such as pasta sauce for example).

2.  Place the courgette halves (open side up) on a baking tray, season with a bit of salt and pepper, drizzle with a little olive oil and bake for 15 minutes. While the courgettes are in the oven prepare the stuffing mixture.

3.  In a bowl combine the blackberries, quinoa, garlic, coconut milk, coriander, courgette pulp, almond flakes, salt and pepper. Stir thoroughly. Remove the courgette halves from the oven, stuff with the mixture and bake for another 15 minutes.

4.  Serve hot or cold. Drizzle with a bit of oil and/or lemon juice, sprinkle with fresh coriander and enjoy!

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