Stuffed Courgettes

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

  • About

As with aubergines, there is an infinite number of variations for stuffed courgettes, all slightly different, each preferred by a certain region or town. I have chosen some of the more popular ones. The recipe below was given to me by a Syrian lady. It will serve 6 people generously.


  • 24 small courgettes or 18 medium-sized ones
  • Salt
  • Filling 2


Wash the courgettes well and slice off the stem end. Using a narrow apple corer, make a hole at the stem end of each courgette and scoop out the pulp, being careful not to break the skin. The other end must remain closed. Keep the pulp for a stew or salad.

Prepare the filling in a bowl. Make a larger quantity if the size and weight of the vegetables require it. Fill each courgette half-