Monday 27 May 2013

Recipe : Stuffed Courgettes

Today I tried out the final recipe from the selection created by The Co-operative Food Magazine for Open Farm Sunday, produced to showcase what you can do with British food. The eighth annual Open Farm Sunday is on 9th June 2013 and provides a great opportunity for the public to truly get to know how their food is produced and how the countryside around them is cared for. Today on the menu was Stuffed Courgettes - I had some lovely round ones in my veg box but normal long ones would do just fine too.


Stuffed courgettes

Serves: 4
Takes: 15 minutes to make + 50-55 minutes to cook

4 medium courgettes
300g The Co-operative lamb mince
1 tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp each of cinnamon and cumin
3 tbsp The Co-operative tomato purée
Small handful (about 40g) sultanas
Handful (about 25g) The Co-operative grana padano

1. Preheat the oven to 190°C/fan 170°C/Gas 5. Cut the courgettes in half lengthways and use a small teaspoon to scrape out the middle of the courgettes, reserving the flesh.

2. Put the mince into a pan and dry fry until browned. Tip onto a plate. Heat the oil and fry the onion and courgette flesh for about 5 minutes or until starting to soften, then add the garlic, cinnamon and cumin and cook for a minute. Put the mince back in the pan with the tomato purée, sultanas and a little water (about 3 or 4 tablespoons) and cook for 10 minutes. The mixture will be quite thick but not too wet.

3. Rest the courgettes on a baking tray, spoon the filling inside, sprinkle with the cheese and bake for 25-30 minutes until the courgettes are cooked and the cheese is melted and golden.

Other blogposts you may be interested in :

Sorry duckies - other ways to use up leftover bread than a trip to the park !


  1. Oooh, I may have to try this with Quorn mince! Looks good!

  2. Going to be upto my eyeballs in courgettes in a few weeks, might just give this a go.


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