Stuffed Courgettes

I haven’t posted in a while due to general busyness and battling the flu for a week, but I wanted to quickly share this dish I made the other day. This is based on a traditional turkish recipe which I’ve re-interpreted to be vegetarian/ vegan.



  • 6 courgettes
  • 2 tomatoes
  • About 350g of mince meat substitute (I used Quorn)
  • 1 small-medium sized onion
  • About  a 1/4 cup rice (I used long grain rice, you could also try brown rice but it’s important that the rice you use is not fragrant)
  • Half a can of canned tomatoes
  • 2 tablespoons tomato puree
  • A generous bunch of dill
  • mild/ odourless coconut oil (I use Biona Cuisine)
  • salt to taste




  1. Dice the onion and add it to enough coconut oil to coat the bottom of a saucepan. Cook until transparent.
  2. Add in the tomato puree and coat the onions, cook for a bit longer and then add in the Quorn and mix everything together. After cooking the Quorn for a few minutes add in the chopped tomatoes and season with salt.
  3.  Add in the rice after washing thoroughly with cold water. Then add in a little bit of boiling water, enough to come up to about 1 finger above the surface and bring up the heat to boil it off. Cook the mixture for about 15-20 minutes.
  4. Finely chop up the dill and add to the mixture once it is cooked.
  5. To prepare the courgettes:
    1. Remove the skin of the courgettes with a peeler and cut them into 2-3 lengthways depending on the size of the courgette.
    2. Then with a rounded peeler or apple corer take out the middle of the courgettes leaving enough room for stuffing (refer to the image above for reference) and keeping the bottom of each bit intact to avoid the filling from falling out.
  6. Stuffing and cooking the courgettes:
    1. Stuff the courgettes with the mixture then cover the tops with thin tomato slices.
    2. Place in a sauce pan with the tops (the bit covered with the tomato) facing upwards.
    3. Pour in some boiling water, enough to come to the middle of the courgettes and put the lid of the saucepan on.
    4. Cook on a medium to high heat until all of the water has boiled off and the courgettes appear cooked.




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