Courgettes Stuffed with Herbed Rice

Name: Courgettes Stuffed with Herbed Rice
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 1 tbsp pine nuts; 625 g/1 lb 6 oz tomatoes; 3 tbsp finely chopped mint leaves; ½ tsp ground allspice; 1 handful of parsley leaves, finely chopped; 2 small onions; 100 g/3½ oz/½ cup short-grain rice; 1 kg/2 lb 4 oz courgettes/zucchini or marrows; 5 garlic cloves; sea salt and freshly ground black pepper; Greek yogurt, to serve; warm Arabic Bread, to serve; 1 heaped tbsp tomato purée/paste; 4 tbsp olive oil; juice of 2 lemons

Preparation info

Serves
4

Difficulty
Medium
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.

Ingredients

1 kg/2 lb 4 oz courgettes/zucchini or marrows
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Main course
Vegetarian
Leftovers

Method

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