Stuffed courgettes
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Loading... - Angie.Morgan
- 25 Sep 2021
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Prep 40 min
Cook 1 hr
Serves 4
8 medium courgettes
Salt and black pepper
200g minced beef or lamb
75g rice
1 tomato, peeled and diced
2 tbsp parsley, chopped
1 pinch allspice
Olive oil or butter
2 tomatoes, sliced
1 tbsp tomato puree
2 garlic cloves, crushed to a pulp with a little salt
1 small bunch mint, chopped
Juice of 1 lemon
Wash the courgettes, then sprinkle with salt and leave for half an hour to soften them.
Make the stuffing by mixing the beef/lamb, rice, diced tomato, parsley, allspice and a good pinch each of salt and black pepper.
Trim the stem end of each courgette, then, using a narrow apple corer or slim serrated knife, scoop out the pulp without breaking the skin. Fill two-thirds of each hollow with stuffing (this leaves space for the rice to expand).
Cover the base of a large pan with some olive oil or dot with butter, make a layer of sliced tomato, then lay the courgettes on top.
Dissolve the tomato puree in 250ml warm water, then pour this over the courgettes. Cover the pan, bring to a gentle boil, then reduce to a simmer for an hour, until the courgettes are very soft.
In the last minutes of cooking, crush the garlic with a little salt, add the mint leaves, then add to the pan along with the lemon juice. Set aside to cool a little before serving warm or at room temperature.
