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Stuffed Coriander Courgettes


Stuffed Coriander Courgettes

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Healthy eating made simple and delicious.

Versatile courgettes are coming into season, so make the most of them with this Mexican-inspired recipe.


  • 2 large courgettes (approx 230g each)
  • 120g frozen sweetcorn kernels, defrosted
  • 1 garlic clove, crushed
  • ½ red onion, finely chopped
  • 100g feta cheese, crumbled
  • 1 small bunch fresh coriander, finely chopped
  • Freshly ground black pepper


  1. Preheat the oven to 180°C, gas 4.
  2. Halve the courgettes lengthways and scoop out the flesh to leave a thick shell, then place upright in a shallow, ovenproof dish.
  3. Cook the courgette flesh, onion, garlic and sweetcorn in a non-stick pan over a medium heat until the vegetables have softened and any liquid has evaporated, then remove from the heat and stir in half the cheese.
  4. Stuff the courgette shells with the vegetable mixture, topping with the remaining cheese, and bake for 30-40 mins until the courgettes are tender and the topping is golden brown.
  5. Smart tip: If the topping is starting to look a little “done” ahead of time, cover with foil.

Total Time: 45 minutes

Prep: 5 minutes

Cook: 40 minutes

Serves: 2


Calories: 287

Carbs: 20g

Protein: 19g

Fibre: 2g

Fast Philosophy

The Fast Philosophy is an easy-to-follow eating plan based on the principles of intermittent fasting.

Choose three Fast Days a week, and four Smart days a week.

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