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Harissa lamb-stuffed courgettes
- Adam Bush
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Serves 2
Easy
Total time: 1 hr and 20 mins
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Fill courgettes with a mix of lamb mince, garlic, cumin and harissa, and bake in a fiery tomato sauce to make an exciting weeknight meal for two
Gluten free
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Ciabatta
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Try these stuffed courgettes, then check out our stuffed marrow, courgette parmigiana, Greek lamb-stuffed courgettes, slow-cooked courgette spaghetti and more courgette recipes.
Ingredients
Nutrition
-
4 medium courgettes
-
2 tbsp olive oil
-
500g lamb mince
-
4 garlic cloves
finely chopped
-
1 tbsp cumin seeds
-
3 tbsp rose harissa
-
2 x 400g tins chopped tomatoes
-
a small bunch flat-leaf parsley
-
100g feta
crumbled
-
crusty bread
to serve
Nutrition: Per serving
- kcal982
- fat65.3g
- saturates25.5g
- carbs25.4g
- sugars20.9g
- fibre10.4g
- protein68g
- salt2.7g
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Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Cut the courgettes in half lengthways and use a spoon to scoop out the flesh, leaving a ½cm-thick shell. Finely chop all of the flesh.
-
step 2
Heat the oil in a frying pan over a high heat and cook the lamb mince and courgette flesh for 5-6 minutes or until crisping up, then add the garlic and cumin, and fry for 2 minutes. Stir in 1 tbsp of the harissa and remove from the heat.
-
step 3
Tip the chopped tomatoes into a large baking dish, season and stir in the remaining harissa. Nestle the courgettes shells into the sauce and spoon the lamb mince into the cavities of each. Cover with foil and bake for 20 minutes, then remove the foil and roast for another 30 minutes until the courgettes are tender and the sauce reduced.
-
step 4
Scatter over the parsley and feta, and serve with crusty bread, if you like.
Make the most of in-season courgettes this summer with our easy courgette recipes
Authors
Adam BushDeputy food editor
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