Believe it or not, you can make these delicious vegan stuffed courgettes in less than thirty minutes. The secret is in using French courgettes instead of the small ones and they come out just as delicious. These lovely courgettes are so easy to core out that they can be done using a small spoon in less than 5 minutes!
Normally, It is so time consuming to core out the small courgettes so substituting these wonderful courgettes is the perfect. They taste just as good and look totally fabulous!
What do you think? Would you try this recipe?
Tag someone who you think would!
Ingredients
- 500g French Courgettes
- 4 tbsp tomato paste
- 1tbsp pomegranate syrup
- Juice of 1 lemon
- 1/2 tsp salt
𝐒𝐭𝐮𝐟𝐟𝐢𝐧𝐠
- 1cup chopped parsley
- 1/2 cup chopped mint
- 1 diced medium sized onion
- 2 medium sized finely diced tomatoes
- 1 1/2 cups of brown basmati rice
- 1/2 cup cooked chickpeas
- 1/2 tbsp tomato paste
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
- Olive oil
Method
- Cut the top of the French courgettes and keep the top part on the side. With a small spoon carve out the inside of the courgettes and place them in a small bowl (you can make courgette frittata with them…see my previous post).
- Add olive oil to a large pot and fry the onions until translucent. Add the tomatoes and the rice and fry for a minute or two. Add the rest of the ingredients and fry for another two minutes. Set aside to cool.
- Place the stuffing in a strainer and keep the juice to add to the pot when cooking the courgettes.
- Stuff the cored out courgettes with the cooled stuffing and arrange them in a large heavy bottom pot, open side up covering them with the top part of the courgette.
- In a small bowl mix the tomato paste, lemons juice, pomegranate syrup, lemon and salt, with enough water to just about cover the courgettes.
- Bring to a boil cover and simmer for 40 minutes or until the rice is fully cooked.
