1 Courgette, 1 avocado, 1/4 cup red rice (I got mine from Millie's in Leeds), 1/4 cup cheddar, olive oil.
Serves: 1 Preparation: 35 minutes
Round courgettes are adorable - just as fresh and juicy as their longer counterpart, but in a convenient shape for stuffing. The filling was inspired by my husband mistaking the courgette for an avocado, bless him the shape and size and colour is similar enough... the red rice adds texture to the meltingly soft avocado and cheddar and makes this a great meal for a hungry tummy.
1) Slice the courgette in half, scoop out the seeds with a spoon drizzle it with olive oil and bake in the oven for 30 minutes at 200 degrees.
2) Cover the rice with water and cook on the hob for 30 minutes before straining.
3) Slice the avocado in half and use a tablespoon to scoop it from the shell. If the avocado is ripe enough the stone will pop out with a spoon but another good method is to prick it with a knife and pull it out. Slice the avocado into chunks and stir into the rice along with the cheddar, grated. Spoon the filling into the courgette and return to the oven for 1 minute before serving.