Lebanese Stuffed Courgettes with Herbed Rice and Yogurt Sauce
Courgettes are hollowed and stuffed with rice simmered with onion, garlic, cinnamon, allspice, herbs, and pine nuts, baked with space at top.
- 6 pieces large courgettes
- 150 g basmati rice
- 40 g pine nuts
- 200 g greek yogurt
- 20 g fresh mint
- 30 g fresh parsley
- 1 piece white onion
- 3 pieces garlic cloves
- 2 pieces lemon
- 4 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp allspice
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cut tops off courgettes and carefully hollow out centres with teaspoon, leaving 5mm walls. Reserve flesh.
- Step 2
Rinse rice until water runs clear. Heat 2 tbsp olive oil in pan, toast pine nuts until golden, remove.
- Step 3
In same oil, sauté finely chopped onion for 5 minutes. Add minced garlic, cook 1 minute.
- Step 4
Add diced courgette flesh, rice, cinnamon, allspice, and 300ml water. Season well.
- Step 5
Simmer covered for 15 minutes until rice is tender. Stir in chopped herbs and pine nuts.
- Step 6
Stuff courgettes with rice mixture, leaving 1cm space at top. Place in deep pan.
- Step 7
Add enough water to come halfway up courgettes. Drizzle with remaining oil and lemon juice.
- Step 8
Cover and simmer gently for 25 minutes until courgettes are tender.
- Step 9
Mix yogurt with remaining minced garlic, chopped mint, lemon zest, and seasoning.
- Step 10
Serve courgettes warm with yogurt sauce and lemon wedges.
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