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Stuffed courgettes with mint rice recipe
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Make the most of courgettes this summer with this stuffed courgettes recipe, perfect for a weekend lunch or light summer dinner. Fill grilled courgettes with melting cheese, spring onions and crispy croutons, then serve with fragrant mint and lemon rice for a 30 minute vegetarian dinner idea. See method
Ingredients
- 4 courgettes
- 1 tbsp olive oil, plus extra for drizzling
- 200g long-grain rice
- ½ lemon, juiced and zested
- 30g pack mint, leaves picked and chopped
- 100g spring onions, finely sliced
- 100g Cheddar, grated
- 1 pitta bread, torn into small pieces
- 1 tbsp butter
White rice can always be swapped for brown (check cooking instructions for timings)
Each serving contains
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Energy
1900kj
452kcal
23%
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Fat
18g
26%
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Saturates
8g
40%
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Sugars
4g
5%
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Salt
1.1g
18%
of the reference intake
Carbohydrate 59.5g
Protein 15.4g
Fibre 1.6g
Method
- Preheat the grill to high. Halve the courgettes lengthways. Using a teaspoon, remove the seeds and spongy centre and discard. Put the courgettes cut-side up on a baking tray. Rub all over with 1 tbsp oil, season and grill for 10 mins.
- Wash the rice well in a sieve, then tip into a saucepan. Add 400ml water, the lemon zest, mint stems (not the picked leaves), half the lemon juice and a pinch of salt. Bring to a simmer, then cover and cook for 12 mins until tender.
- Place the spring onions, pitta bread and most of the cheese in a bowl and stir to combine. Pack the cheesy onion and crouton mixture into the grilled courgette middles. Top with the reserved cheese and drizzle with olive oil. Grill for 8-10 mins until the cheese is golden and bubbling and the courgettes are tender when pierced.
- When the rice is cooked, remove the mint stems and stir through the chopped mint and butter. Serve alongside the cheesy stuffed courgettes.
See more Courgette recipes