Stuffed courgette with lamb

by Paula Casimiro
Paula Casimiro Photography

Stuffed courgette with lamb

1 tablespoon of olive oil
1 medium onion, finely chopped
2 finely chopped garlic cloves
1/4 red pepper, finely chopped
1 fresh rosemary sprig
450 g minced lamb
3 round courgettes
Salt and freshly ground black pepper, to taste
1 cup of couscous
1 tablespoon of olive oil
Salt, ground nutmeg and black pepper, to taste
1 cup of boiling water

  1. Start by preparing the courgettes. Cut the top of the courgettes and, with a teaspoon, remove the pulp from the inside, leaving a margin of about 0.5 cm. Also remove some of the pulp from the tops to make them slightly rounded. Chop the removed pulp and set aside.
  2. Preheat the oven to 180º C.
  3. In a large skillet, heat a tablespoon of olive oil over medium heat and add the onion. Cook 1 to 2 minutes, until translucent. Add the garlic, pepper and rosemary and cook for another 3 minutes, stirring occasionally. Increase the heat to medium-high and add the meat. Cook, stirring occasionally, until the meat is no longer pink. Add the pulp of the courgettes and season with salt and black pepper. Cook for 8 to 10 minutes to dry, stirring frequently.
  4. Divide the filling by the courgettes and bake in the oven for 45 minutes (place the stuffed courgettes and the “lids” to bake side by side, so that the filling gets toasted on the top. To serve, then place the “lids” on the courgettes).
  5. To make the couscous, boil 1 cup of water. In a large bowl, place a cup of couscous and season with 1 tablespoon of olive oil, salt, ground nutmeg and black pepper. Pour the boiling water on top and cover the bowl (with a plate, for example). After 3 minutes, uncover and stir with a fork to loosen the couscous.
  6. When the courgettes are ready, serve immediately, accompanied with couscous.
Paula Casimiro Photography

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