Lamb Stuffed Baked Courgettes

Lamb Stuffed Baked Courgettes Recipe

An Appetizing Meal for Four
Yield: 4    Preparation Time: 45 mins    Cooking Time: 20 mins
This recipe turns courgette skins into a “boat” filled with rice and minced lamb. It makes for a satisfying and healthy main meal.


4 large courgettes
375g lean minced lamb
150g long-grain rice
1 onion, chopped
2 tomatoes, seeded and chopped
2 garlic cloves, crushed
250g passata or lightly diluted tomato sauce
1 egg, lightly beaten
4 tablespoons Parmesan, grated
2 tablespoons mint, chopped
1 teaspoon rosemary, chopped
Salt and freshly ground black pepper

Recipe Instructions

Preheat the oven to 190C.

Prepare the courgettes.
Cut each courgette in half lengthways and scoop out the flesh leaving an outside shell. The shell should be 1cm thick. Put the flesh aside and chop it lightly. Place the courgette shells on a baking tray and cover it with tin foil. Put in the oven and bake for 20 minutes until they are easily pierced with a fork.

Cook the rice.
Bring a pan of lightly salted water to the boil and add the rice. Boil the rice for 12 – 15 minutes until it is tender. Drain off the cooking water and let the rice stand for 5 minutes. Add the chopped tomatoes, egg, mint and pepper, mix it altogether and set it aside.

Cook the mince.
Heat a little oil over a medium heat and fry the lamb for 5 minutes until it has browned. Add the onion and garlic and cook for another 5 minutes until the onion has softened. Stir in the passata, courgette flesh and the rosemary. Bring the mixture to the boil then reduce the heat and let the mixture simmer for 10 – 15 minutes. Stir in the rice mixture and mix them together well.

Fill the courgettes.
Spoon the filling into the courgette skins and sprinkle over the parmesan cheese. Put them on a baking sheet and bake them in the oven for 15 – 20 minutes until they are golden and crispy. Serve immediately.


Main Dish