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Lemony Stuffed Courgettes

Healthycooking's picture
Ingredients
  Courgettes 24 Ounce (4 In Number, 6 Ounce Or 175 Grams Each)
  Sunflower oil 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Minced lemon grass 1 Teaspoon, or ground (1 Teaspoon)
  Lemon 1⁄2 , rind finely grated and lemon juiced (Of 1/2 Lemon)
  Cooked long grain rice 4 Ounce (115 Grams Or 1 1/2 Cup)
  Cherry tomatoes 6 Ounce, halved (175 Gram)
  Toasted cashewnuts 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Black pepper To Taste
  Thyme sprig 3 (For Garnishing)
Directions

1. Preheat the oven to 200°C/400°F/ Gas 6. Halve the courgettes lengthways and use a teaspoon to scoop out the centres. Blanch the shells in boiling water for 1 minute, then drain well.
2. Chop the courgette flesh finely and place in a saucepan with the oil and garlic. Stir over a moderate heat until softened, but not browned.
3. Stir in the lemon grass, lemon rind and juice, rice, tomatoes and cashew nuts. Season well and spoon into the courgette shells. Place the shells in a baking tin and cover with foil.
4. Bake for 25-30 minutes or until the courgettes are tender, then serve hot, garnished with thyme sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Cashew
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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