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.
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-