Stuffed baby courgettes
Prep time 30 mins Cooking time 30 mins Serves 4
600g baby courgettes 250g rice, washed and drained 1 medium onion, finely chopped 1/2 cup chopped parsley 1 tbsp chopped mint 1/2 tsp black pepper powder 1/3 cup olive oil 1 tbsp tomato paste Greek yogurt, to taste
1 Core the courgettes and scrape out the flesh. Prick the shells with a fork and sprinkle with salt.
2 To make the filling, mix together the rice, onion, parsley, mint, black pepper, oil and tomato paste.
3 Stuff the courgettes with the filling, leaving a 1cm gap at the top to allow the rice to cook and expand.
4 Place the courgettes in a pan in a single layer, ensuring there isn’t much space between them.
5 Place a heat-proof heavy plate over the courgettes then pour in enough hot water to half submerge them.
6 Cover the pan and cook the courgettes over a medium heat for 30 minutes or until the rice is done. Serve hot with yogurt.