Courgettes Stuffed with Herbed Rice

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Reserve the courgette/zucchini cores to make succulent fritters. The stuffing is essentially a tabbouleh salad mixture mixed with rice – it’s a great way to use up leftover tabbouleh.


  • 1 kg/2 lb 4 oz courgettes/zucchini or marrows
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  1. Rinse the courgettes/zucchini and trim off the stem ends, leaving the wide base intact. Using a vegetable corer, scrape out the flesh and seeds, being sure to remove as much of it as you can without breaking through the courgette/zucchini skin. If you do accidentally cut too hard and crack the courgettes/zucchini, you can still stuff them but you will need to be gentle w