Almond and Lemon Stuffed Courgettes

You can also try making this delicious recipe with koosa or baby marrow. If doing so, use a squash corer to scrape out all the stuffing and proceed with the recipe
Almond and Lemon Stuffed Courgettes
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Almond and Lemon Stuffed Courgettes
April 28, 2020
Level Easy
Preparation Time 10-15 minutes
Cooking Time 25 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


100g couscous
4 large courgettes (or 8 medium-sized courgettes), halved lengthways
30g spinneysFOOD Fresh Parsley, chopped
15g spinneysFOOD Fresh Mint, chopped
50g whole almonds, chopped and toasted
1 garlic clove, crushed
Zest of 1 lemon
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste
spinneysFOOD Extra Virgin Olive Oil, for drizzling


  • 1

    To prepare the couscous, place it in a medium bowl, cover with boiling water, cover with cling film and allow to stand until all the liquid has been absorbed.

  • 2

    Preheat the oven to 220°C, gas mark 7.

  • 3

    Use a spoon to scrape out the centre flesh of the courgettes, creating cavities to fill.

  • 4

    Chop the flesh and place it in a bowl. Mix in the couscous, parsley, mint, almonds, garlic, zest and seasoning.

  • 5

    Divide the mixture among the courgettes and pack into each one.

  • 6

    Bake for 25 minutes or until soft.

  • 7

    Serve drizzled with olive oil.


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