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Freshly baked stuffed courgettes filled with minced meat and cheese, roasted to golden brown.
Delicious stuffed courgette boats fresh from the oven, topped with bubbling golden cheese.

Stuffed courgettes with mince and cheese

Author: Flavelo
Recipes Main Courses
Courgettes are one of the most versatile summer vegetables: their neutral flavour makes them the perfect vessel for a spiced, meaty filling. The 'boat' shape holds the juices, so the rice cooks to perfection in the savoury liquid from the meat and vegetables, absorbing every drop of flavour. A lighter alternative to stuffed cabbage or peppers.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 410 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Spoon for scooping
  • Frying pan for the ragout
  • Baking tray

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the courgettes in half lengthways. Use a spoon to scoop out the inside (the seeded part), leaving a wall about 0.5 cm thick. Finely chop the scooped-out flesh.

Tip: The scooped-out flesh is a valuable source of moisture and fibre, don't throw it away!
2 ✓

Parboil the rice in salted water until half-cooked (approx. 8-10 mins), then drain.

Tip: Parboiling ensures the rice softens completely during the baking time.
3 ✓

Sauté the onion and garlic in oil. Add the minced meat and fry until browned. Finally, stir in the chopped courgette flesh and cook until its liquid evaporates.

Tip: The courgette juice helps tenderise the meat, but it must be evaporated so it doesn't make the filling soggy.
4 ✓

Mix the meat ragout with the rice, and season generously with salt and pepper. Stuff back into the courgette boats.

Tip: You can heap the filling up, it won't expand much.
5 ✓

Spread soured cream over the tops and sprinkle with cheese. Pour a little water into the baking tray underneath them and bake at 180°C for 30 minutes.

Tip: The steam from the water helps the courgette skin soften and prevents it from drying out.

Recipe FAQ

The rice stayed hard.
There isn't enough free liquid in the oven. Parboil the rice (approx. 10 mins) before filling, or use leftover cooked rice.
The courgette fell apart.
You scooped the walls too thin, or overbaked it. Leave about half to one centimetre of flesh under the skin to maintain structure.

Ingredients

  • 2 large Courgettes
  • 300 g Minced meat (pork or turkey)
  • 1 head Onion
  • 2 cloves Garlic
  • 100 g Rice
  • 150 g Soured cream
  • 100 g Grated cheese
  • 2 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Pepper