Perfect to balance out a barbecue or relaxed outdoor dinner with friends, this moreish dish of herby roasted courgettes is the ideal summery side
It is the season! Here’s a sweet and simple little recipe that’s good as a light main or as a handy side to summer barbecues. I like to surround the principal courgettes with cherry extras and let them roast along as well.
Spicy stuffed courgettes
20 minutes preparation
35 – 40 minutes cooking
100g rice (I use paella rice)
1 teaspoon tumeric
4 good sized, quite firm courgettes
1 teaspoon ground cumin
1 teaspoon ground coriandre (or any spice mix you fancy)
Pinch of cayenne pepper
1 onion, finely chopped
1 garlic clove, finely chopped
Salt and pepper
200g cherry tomatoes
Cook the rice in simmering water with the turmeric. Drain and reserve.
Heat the oven to 180c.
Cut ‘hats’ from the courgettes, then scoop out the flesh and dice it finely.
Heat some oil in a pan and sweat the onions for a few minutes before adding the garlic and spices. Cook for a few minutes, adding oil if need be. Ad the diced courgette and cook for a minute or two, not too much so it remains slightly firm.
Tip the rice into the pan and stir through the onion/spice/courgette mixture. Season with salt and pepper.
Set the courgettes into an oven proof dish. Slice their bases slightly if they wobble ! Spoon the rice into the cavity, letting it overflow slightly for crispiness, and set the hats back on top.
Slice the cherry tomatoes in half and arrange around the courgettes. Slice the scallion and scatter over the tomatoes. Drizzle it all with some olive oil, season again lightly and roast for 35 to 40 minutes, until the courgettes are tender and the tomatoes are bubbling and caramelised around the edges.
Serve hot, warm or cold.
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