Rice-stuffed courgettes







Cook Time

35-40 Min


  • Rice-stuffed courgettes
  • 1 teaspoon sunflower oil
  • 1 garlic clove, crushed
  • 1 teaspoon ground lemon grass
  • finely grated zest and juice of 1⁄2 lemon
  • 100g/4oz cooked long grain rice
  • 175g/6oz cherry tomatoes, halved
  • 2 tablespoons cashew nuts, toasted
  • salt and freshly ground black pepper
  • 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.
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