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Grain Stuffed Round Courgettes


45 minutes

Whole roasted courgettes are a fantastic centerpiece dish. These are stuffed with protein rich buckwheat and quinoa, and can easily be made vegan by omitting the feta - try using vegan feta or adding a little nutritional yeast for that umami flavour.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200℃/180℃ fan. Cut the tops off the courgettes and a little off the base so it can sit flat on a baking tray. Using a spoon, scoop out the insides, being careful not to break the outside so it remains as a bowl.
  2. Drizzle the hollowed out courgettes with salt and olive oil, place onto a baking tray and roast for 20-25 minutes or until tender.
  3. Meanwhile, cook the buckwheat and quinoa in boiling salted water until tender.
  4. Finely dice the onion, fry in a medium frying pan over a medium heat in 1 tsp olive oil until soft and lightly browned. Add the finely chopped garlic and cook for 1 more minute.
  5. Finely chop the sundried tomatoes and add to the onion along with the chilli flakes and pine nuts. Cook for 1 minute.
  6. Add the cooked grains, lemon zest, chopped parsley, crumbled feta and seasoning to taste, mix well and warm through.
  7. Fill the cooked courgettes with the grain mix, top with the courgette lid and serve immediately.


  • 2 large round courgettes
  • 1 small brown onion*
  • 1 clove garlic*
  • 40g buckwheat
  • 40g tricolour quinoa
  • 50g feta cheese
  • 4 sundried tomatoes
  • 10g pine nuts
  • ½ tsp chilli flakes
  • Zest of 1 lemon
  • ½ bunch parsley, chopped
  • Salt & pepper*
  • Olive oil*

Suitable for

  • Vegetarians

What’s in this recipe


Flat Leaf Parsley

1 Bunch (min. 15g)



Organic Sundried Tomatoes in Herb Marinade

1 Jar (190g)



Organic Buckwheat (Unroasted)

1 Pack (500g)




Organic Pine Nuts

1 Bag (125g)



Organic Tricolore Quinoa (Fairtrade)

1 Box (500g)