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Stuffed Courgettes

Stuffed Courgettes

Serves pea 3-4 Clock icon 1 hour
A classic Provencal dish that makes the most of courgettes, now in season.

5 Farmdrop products in this recipe

£ 8 .95
5 items.

Here's how you do it

  1. Preheat the oven to 200℃.
  2. Put a pan of salted water on to boil and cook the rice for 45 minutes, until tender, then drain and set aside.
  3. Halve the courgettes lengthways, place them on a baking tray, drizzle them with olive oil and season with salt and pepper.
  4. Roast the courgettes for 10 minutes, skin-side down, then use a teaspoon to carefully remove the flesh, saving it for later, keeping the skin intact.
  5. Add a glug of olive oil to a frying pan and sweat the onion for 10 minutes, until soft.
  6. Add the garlic and chilli flakes, cook for 30 seconds, then turn up the heat and add the sherry vinegar, cook for 10 seconds, then add the tomatoes and the courgette flesh.
  7. Leave to bubble away for ten minutes, then stir in the rice and half of the oregano leaves.
  8. Stuff the courgettes with the rice mixture, sprinkle the breadcrumbs and remaining oregano on top and bake in the oven for 10 minutes, until golden.


  • 3 organic courgettes
  • 1 organic red onion, chopped
  • 2 organic tomatoes, chopped
  • 1 garlic clove, chopped
  • 20g organic oregano leaves

What you'll need

  • 60g stale bread, whizzed up into breadcrumbs
  • 100g wild rice
  • A pinch of chilli flakes
  • 1 tbsp sherry vinegar
  • Olive oil
  • Salt and pepper

Suitable for

  • Vegetarians
  • Vegans
  • Dairy Free