Stuffed courgettes with mint rice recipe

Name: Stuffed courgettes with mint rice
Yield: Serves 4
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

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

Vegetarian

Shop your ingredients

Tesco Courgettes Loose
Aldi Price Match
4 courgettes
£0.56
£2.78/kg
Olivio Oil 500Ml
1 tbsp olive oil, plus extra for drizzling
£2.75
£5.50/litre
Grower Harvest Long Grain Rice 1Kg
Aldi Price Match
200g long-grain rice
£0.52
£0.52/kg
Tesco Lemons Each
½ lemon, juiced and zested
£0.37
£0.37/each
Tesco Fresh Cut Mint 30G
Aldi Price Match
30g pack mint, leaves picked and chopped
£0.50
£16.67/kg
Tesco Bunched Spring Onions 100G
100g spring onions, finely sliced
£0.69
£6.90/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
100g Cheddar, grated
£1.89
£7.56/kg
Warburtons Soft White Pitta Breads 4 Pack
£1.00 Clubcard Price
(£0.25/each)
Offer valid for delivery from 29/09/2026 until 19/10/2026
1 pitta bread, torn into small pieces
£1.20
£0.30/each
Tesco British Unsalted Butter 250G
Aldi Price Match
1 tbsp butter
£1.85
£7.40/kg

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.