Middle-Eastern Stuffed Courgette

Middle-Eastern Stuffed Courgette

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About this recipe: This is a tasty lamb stuffed courgette (zucchini)recipe. You can also use long thin aubergines.


Serves: 4 

  • 125g lamb mince
  • 1/4 cup (60g) basmati rice
  • 2 cups (500g) tomato puree, divided
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon salt
  • 1 pinch teaspoon black pepper
  • 1kg small courgettes
  • 1/2 teaspoon salt
  • 1 teaspoon crushed garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried mint

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Mix together the minced lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt and pepper; mix well then set aside.
  2. Slice the ends off of the courgettes and hollow out the centres using an apple corer. Stuff with lamb mixture.
  3. Stir together the remaining tomato puree with 1/2 teaspoon salt in a large frypan. Place the stuffed courgette into the sauce and add enough water to cover the vegetable. Bring to a simmer over medium-high heat then reduce heat to medium-low; cover and simmer for 30 minutes.
  4. Add and stir in the garlic, lemon juice and remaining 1/2 teaspoon of mint. Re-cover the pan and simmer an additional 15 minutes. To serve, cut the courgette crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

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