Photo by Teodor Buhl on Pexels
Turkish Stuffed Courgettes with Herbed Rice and Mint Yogurt
Courgette shells filled with simmered basmati rice, tomato puree and pine nuts, baked and served with mint, dill, parsley tzatziki-style yogurt.
- 6 whole large courgettes
- 150 g basmati rice
- 1 large onion
- 40 g pine nuts
- 30 g fresh dill
- 25 g fresh mint
- 30 g fresh parsley
- 2 tbsp tomato puree
- 80 ml olive oil
- 200 g Greek yogurt
- 1 whole lemon
- 1 tsp ground cinnamon
Shop these in one order
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
Preheat oven to 180°C. Halve courgettes lengthwise and scoop out flesh, leaving 1cm walls. Reserve flesh.
- Step 2
Heat 2 tbsp olive oil in large pan. Finely dice onion and cook 5 minutes until soft.
- Step 3
Add pine nuts and cook 2 minutes until golden. Add diced courgette flesh and cook 5 minutes.
- Step 4
Stir in rice, tomato puree, cinnamon, and 300ml water. Season well and simmer 12 minutes until rice is tender.
- Step 5
Remove from heat and stir in chopped dill, mint, and parsley. Cool slightly.
- Step 6
Brush courgette shells with olive oil and season. Fill with rice mixture.
- Step 7
Place in baking dish with 100ml water. Cover with foil and bake 25 minutes.
- Step 8
Meanwhile, mix yogurt with remaining chopped mint, lemon juice, and pinch of salt.
- Step 9
Remove foil and bake 10 minutes more until courgettes are tender.
- Step 10
Serve warm with mint yogurt and lemon wedges.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
