Stuffed Courgettes

Name: Stuffed Courgettes
Cuisine: Syrian
Ingredients: 3–4 tablespoons butter (optional); 24 small courgettes or 18 medium-sized ones; Salt; 1–2 tomatoes, sliced; 2–4 cloves garlic; 1 teaspoon dried crushed mint; Juice of 1½ lemons; 2 tablespoons tomato concentrate

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

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.

Ingredients

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

Asia
Syria
Main course
Stew
Gluten-free
Mediterranean

Method

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-