Stuffed courgettes

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s yoghurt.


  • 1 medium onion, finely chopped
  • 1 tbsp olive oil
  • 110 g


Sauté the onion with the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on a low heat for 5 minutes, stirring occasionally.

Halve the courgettes lengthways along the centre and use a spoon to scoop ou