Middle-Eastern Stuffed Courgette

    (9)
    1 hour

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


    8 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (9)

    Reviews in English (3)

    by
    25

    I really liked this recipe! I changed the quantities to 6 servings and used 5 zucchinis. To have enough lamb I had to use 50% more lamb (On top of changing the servings to 6). I ground my own lamb from fresh lamb shoulder. Gutting the Zucchini is difficult - use a long, thin knife and careful not to break the skin! I added the guts of the zucchini to the sauce which added some needed texture and this way I did not waste any food. Next time I will use 30% less mint. It was a little too minty for me but maybe ok for other people. Also I simmered it for 30 minutes after adding garlic rather than 15. I'm glad I did that. Make sure you choose zucchinis that are as fat as possible! It's not a super easy recipe but it looks elegant and exotic when served with the sauce on the top. I served it with potatoes fried in olive oil and chopped spinach with savory, salt, pepper and oregano. Went together very well!! Good meal to impress guests with!!  -  08 Feb 2007  (Review from Allrecipes US | Canada)

    by
    12

    My husband and I loved this recipe! I made a few changes though. For one I cooked the rice before mixing it with the lamb and tomato paste. Also I couldn't find and ground lamb so I bought a lamb steak and cut it into small pieces. Other than that I followed the recipe exactly and it was wonderful!  -  28 Jul 2010  (Review from Allrecipes US | Canada)

    by
    11

    ok, so i will admit i am not good at following directions. i already have had this many times, so i added more lamb per Dh's request. also, tweeked the spices slightly because i have the imported spices from saudi. very good and still a favorite in my house but i had a hard time getting the sauce to seem not too watery  -  19 May 2008  (Review from Allrecipes US | Canada)

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