This is a courgette parcel recipe I am particularly proud of, it feels like a real treat but it’s so healthy. Not only do these courgette parcels make a fulfilling main but they also make great party food. Their small, compact design, makes them great canape option. just make sure to serve them warm either way. Initially I intended this courgette parcel recipe to serve 2 but these are just so good it’s hard to share them. No shame if you eat all four yourself! I served mine with steamed broccoli but they would work really well with rice too. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
This recipe is great for the following diet restrictions:
- Gluten Free
- Dairy Free
- Nut Free
Firstly, pre bake a small sweet potato, mine weighed around 120g fresh with skins. Here in England the sweet potatoes we get are tiny. If you live somewhere where you can get decent sized sweet potatoes you may want to cut it before baking to save waste. If you have lots of spare sweet potato, why not put it towards my gorgeous sweet potato soup?
As terrific as the filling for these parcels is, the real star of the show is courgette. Either use a potato peeler or a mandolin to thinly slice a courgette lengthways. A mandolin is preferable but a wide vegetable peeler will work too, a sharp knife will not. I experimented with using a knife to thinly slice but it just wasn’t possible. You need your courgette to be thin enough to easily bend and this isn’t achievable with a knife. You will need 8 full slices in total for this recipe.
Once your sweet potato is cooked, scoop out the insides into a bowl. To this add 50g feta, 100g red kidney beans, 2tbsp tomato puree and 1tbsp of my BBQ seasoning which you can learn how to make HERE. Smash everything together in a bowl, I like to mash until about ⅔ of my beans are completely mashed, leaving the rest almost whole to add a bit of texture.
Lay two slices of courgette out across each other (+ or x) and place ¼ of your mixture in the middle. Tightly fold over the ends of your courgette working in a clockwise motion to wrap up your parcel. If you’re worried about your courgette parcels coming undone you can secure it in place with a cocktail stick like I have although it wasn’t really necessary.
Pop your parcels onto a baking tray and bake in a preheated oven for 30 minutes or until crispy on top. Serve with rice or steamed veg.
Now that you’ve tried my favourite recipe, try my latest recipes:
- Chicken And Mushroom Soup Recipe
- Vegan Lentil Bolognese Recipe
- Warm Aubergine Salad Recipe
- Chai Spice Recipe
- Chai Banana Bread Recipe
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