Stuffed courgettes with mint rice recipe
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- Serves 4
- 10 mins to prepare and 20 mins to cook
- 452 calories / serving
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
Each serving contains
- Energy
- 1900kJ 452.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 1.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 59.5gProtein 15.4gFibre 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
