Rice-stuffed courgettes
Ingredients
9
Steps
5
Serves
4
Cook Time
35-40 Min
Ingredients
Preheat the oven to 200°C/400°F/Gas mark 6.
Halve the courgettes lengthways, and use a teaspoon to scoop out the centres. Blanch the shells in boiling water for 1 minute, then drain well.
Chop the courgette flesh finely, and put in a saucepan with the oil and garlic. Stir over a medium heat until softened but not browned.
Stir in the lemon grass, lemon zest and juice, rice, tomatoes and cashew nuts. Season well with salt and pepper.
Spoon the mixture into the courgette shells. Put the shells in a baking dish or roasting tin, and cover with foil. Bake for 25–30 minutes until the courgettes are tender.