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

INGREDIENTS

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

METHOD

  • 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.

ALSO TRY

This sweet and sour aubergine casserole with walnuts and feta is the perfect dish to make for iftar. Use two tins of spinneysFOOD Chopped Tomatoes in this recipe for a more robust flavour
Think of this dish as a large cauliflower mac n cheese cake wrapped in spinach. Make this the centrepiece of your grand veggie iftar this Ramadan
Charring your red bell peppers lends a smokiness to the flesh, which tastes great by itself, but a few extra steps can turn it into an excellent veggie main for your iftar table
Power through your day with this simple soup. The addition of carrots lends both flavour and nutrition, while fennel seeds add a touch of anise to this comforting staple