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Stuffed courgettes with mint rice recipe

1 rating

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

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

Energy
1900kj
452kcal 23%
Fat
18g 26%
Saturates
8g 40%
Sugars
4g 5%
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