Delicious Summer Recipe – Italian Stuffed Courgettes
Brit actor and singer Victoria Summer, who’s starred in films such as Saving Mr Banks and Dracula Reborn, recently invited us into her kitchen for a vegan cooking demonstration. When the sun is shining, there’s nothing better than fresh, colourful veggies and aromatic herbs for creating a light, flavourful summer dish.
Victoria is a lifelong animal lover and is now also a vegan, refusing to contribute to the suffering and slaughter of animals after researching the cruelty of the meat and dairy industries for herself. Having been raised on a sluggish “meat and potatoes” diet, she was delighted with the improvements she’s seen in her health, including in her digestion, sleep quality and energy levels.
“I feel like it fuels my life. … I’m very busy, I have lots going on in my day and the more energy I can have, the better!”
Here’s Victoria’s recipe for this delicious and healthy summer favourite:
Italian Stuffed Courgettes
2 medium-sized courgettes
2 cloves garlic
1 medium tomato, seeded and finely chopped
1/2 cup finely chopped fresh mushrooms
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
2 Tbsp olive oil
3/4 cup grated vegan cheese (try Vegusto or Veganic)
2 Tbsp chopped fresh basil
- Preheat the oven to 400°F/200°C/Gas Mark 6.
- Cut the courgettes in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a spoon for this).
- Chop up the pulp from the courgettes.
- Combine the courgette pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan cheese in a medium bowl. Divide the mixture among the courgette shells.
- Place the stuffed courgette halves in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until tender.
- Bake uncovered for 5 minutes more. Top with the fresh basil.
Makes 2 to 4 servings
For more fresh, delicious and compassionate meal ideas, why not check out our vegan starter kit?