Ingredients Jump to Instructions ↓

  1. Send us your tips > 250g x 12 medium sized courgettes or marrows

Instructions Jump to Ingredients ↑

  1. Trim off stem ends and using a vegetable corer carve out the pulp. Try to remove as much of the pulp as you can without breaking the courgette/marrow. If you accidentally carve too hard and get 'cracks' don't worry, you can still stuff it but just be gentle. Mix the rice, tomatoes, onions, herbs, pine nuts, olive oil and seasonings and use this mixture to stuff the courgettes/marrows three-quarters full. Drizzle the bottom of the pan with the olive oil. Layer the bottom of a large casserole pot with the tomato and onion rings and then arrange the stuffed marrows or courgettes on top of the tomatoes and onion rings, in layers. Add in the diluted tomato paste, salt to taste and place a plate that fits into the pot so that it keeps the marrows compressed and limits them from wiggling around. Now cover with water. Bring it to a boil on the stove over a medium/high heat, then turn the heat down to medium/low to simmer and reduce down for about 45 mins - 1 hr. While the stuffed courgettes or marrows are cooking, pound the garlic and mint into a thick paste then mix in the lemon juice. Add this to the pot after about 45 minutes. Then simmer for at least 10 minutes to let the flavours seep in. Once cooked (you can check by piercing the stuffed courgette/marrows with a fork - it should be tender and the rice should be cooked) let it cool and serve cold on top of Greek-style yoghurt.


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