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Stuffed Courgette

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These Middle Eastern-style stuffed courgettes are filled with a fragrant rice and vegetable mixture, gently simmered with tomatoes until tender. Light, comforting, and naturally vegetarian, they make a wholesome meal or hearty side dish.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 8 small courgettes (10–12 cm)
  • 1 cup white short-grain rice, soaked and drained
  • 3 medium tomatoes, thinly sliced
  • 8 small tomatoes, halved
  • 1 tablespoon fresh tomato paste
  • 1 tablespoon water (for paste)
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 tablespoons pine nuts (snoubars)
  • 1 teaspoon dried mint
  • 1 teaspoon bahar spice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Water, as needed for cooking

Instructions

  1. Cut off courgette stems and hollow each one carefully with a corer or small spoon. Avoid piercing the skin.
  2. Soak hollowed courgettes in water with a pinch of salt, half the dried mint, and crushed garlic. Set aside.
  3. Finely chop the removed courgette pulp. Sauté onion in olive oil over medium heat until soft. Add pulp, bahar, salt, and pepper. Cook 5 minutes.
  4. In another pan, melt butter and toast pine nuts until golden. Stir in drained rice and sauté 1–2 minutes until coated.
  5. Combine rice with courgette mixture. Remove courgettes from soaking water and fill with rice mixture, leaving space at the top for expansion.
  6. Line a wide pot with sliced tomatoes. Arrange stuffed courgettes on top. Add halved tomatoes over courgettes.
  7. Mix tomato paste with 1 tbsp water and drizzle over. Sprinkle with remaining dried mint.
  8. Add water to reach halfway up the courgettes. Place a heatproof plate on top to hold them in place.
  9. Cover and cook on medium-low heat for 35–40 minutes until courgettes and rice are tender and sauce has thickened.
  10. Serve warm, spooning tomato sauce over the courgettes.

Notes

  • Use brown rice for more fiber, but increase cooking time and liquid.
  • Add fresh herbs like parsley or dill for extra freshness.
  • A pinch of cinnamon or allspice deepens the flavor.
  • Pairs well with plain yogurt or warm flatbread.
  • Bake at 180°C for 45 minutes as an oven alternative.

Nutrition

Find it online: https://savorymomskitchen.com/stuffed-courgette/