Baked courgettes stuffed with spiced lamb & tomato sauce

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• bengal-mad

  19 May 2011

  bengal-mad rated and commented on this recipe

  

  Thought this was a little was a little watery once it came out of the oven, but I tipped the juices over to top once I'd served it up and it was lovely! Would recommend.

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• Felicityhm

  24 May 2011

  Felicityhm rated and commented on this recipe

  

  So delicious!!! The only thing was that it was a bit hot for my tastebuds, but fortunately I had a tub of natural yogurt in the fridge which went perfectly! I think I'll use less cayenne pepper next time.

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• gemcheat

  31 May 2011

  gemcheat rated and commented on this recipe

  

  Tasty and healthy!

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• nic-b

  02 June 2011

  nic-b rated and commented on this recipe

  

  delicious!

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• PanClanger

  03 June 2011

  PanClanger rated and commented on this recipe

  

  This recipe is a real winner - easy, healthy and utterly delicious. It has already become a do-it-again favourite in our household - love the in-yer-face level of spice, the juicy courgettes and full-of-flavour lamb. The key for this recipe is to serve it WARM rather than piping hot - the flavours are more rounded and the whole thing just hangs together so much better. Of all the things you could cook with courgettes - cook this. I would give it 10 stars if I could. P.S. don't discard the courgette flesh, it's wasteful - if nothing else, stick it in an accompanying salad! (one star deducted for encouraging food wastage?)

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• Haddyanne

  03 June 2011

  Haddyanne commented on this recipe

  I made this using minced pork rather than lamb. Utterly delicious. I agree, serve warm rather than piping hot. I brushed the courgette skins with a little olive oil before baking and the whole thing was lovely.

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• vickoirr

  05 June 2011

  vickoirr rated and commented on this recipe

  

  I've just eaten this, and thought it was great! I only had fairly small courgettes from my veg box but it still worked fine. I didn't want to waste the insides so just chopped them small and added them to the sauce. As the courgettes were smaller I had mince left over which I have made into meatballs and frozen. I also froze leftover sauce so I have an easy meal to make another day. I served with some cous cous on the side. Definitely recommended and I will be making this again!

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• Susan

  11 June 2011

  Susan rated and commented on this recipe

  

  Our entire family loved this - even the son 3 who says he doesn't like courgettes. Has already made the 'family favourites'.

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• Alexandra

  13 June 2011

  Alexandra rated and commented on this recipe

  

  This was really lovely, especially with a small serving of cous cous. It's worth having some greek yoghurt to serve, depending on your preference

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• messyjessie86

  21 June 2011

  messyjessie86 rated and commented on this recipe

  

  I too, used the rest of the courgette. Liked this recipe a lot - so juicy and yummy! Didn't use all the spices - about 3/4 which was plenty of flavour.

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• Aly B

  12 July 2011

  Aly B commented on this recipe

  A question please, did anyone brown the mince first or just put it in the oven raw? Thanks

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• Judy McDonald

  26 July 2011

  Judy McDonald rated and commented on this recipe

  

  Brilliant. Easy and very tasty! So many courgettes and one more dish I can make. Great!

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• Aly B

  11 October 2011

  Aly B rated and commented on this recipe

  

  I have now made this twice and didn't brown the mince first! It was easy to make whilst being healthy and delicious.

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• LMP

  03 November 2011

  LMP rated and commented on this recipe

  

  I didn't find that there was enough spice in it personally, but it is a relatively easy recipe if not a little bit time consuming

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• Patricia Martin

  03 March 2012

  Patricia Martin commented on this recipe

  My husband and I loved this recipe. I didn't have enough zucchini to stuff the sauce in so I chopped up two zucchini and mixed it all together and served it over a small portion of brown rice. We will definitely make this again!

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• Felicityhm

  03 April 2012

  Felicityhm commented on this recipe

  This recipe is really tasty with a massive punch of flavour! It is a bit hot though so I concur with the recommendation that you might want to serve it with some greek yogurt. It goes really well too.

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• tydrawirafon

  17 July 2012

  tydrawirafon rated and commented on this recipe

  

  Really enjoyed this - used homegrown globe courgettes, and I didn't have cayenne pepper so I used a good sprinkling of dried chilli flakes, with the mince and in the sauce. Served it with couscous mixed with a lemon (juice and rind) and a a good tbsp of freshly chopped mint leaves. Will eat again and again. Tasty way to eat homegrown courgettes (and homegrown dried chillies too). Kept the scrapings to go in courgette and potato soup (as you may guess we have a courgette glut to get through!)

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• jibbyski

  27 January 2013

  jibbyski rated and commented on this recipe

  

  This was great, the lamb courgette combo worked beautifully. Will do again!

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• jibbyski

  27 January 2013

  jibbyski commented on this recipe

  Also worked well with the recommended bean salad.

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• eleanor73

  23 April 2013

  eleanor73 rated and commented on this recipe

  

  Really tasty! I made it for one so used one large courgette, had 200g mince and halved the ingredients for spices and the sauce. Have got some sauce leftover. One of my favourite dinners I've had for a while.

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Ingredients

• 4 large courgettes , halved lengthways
• 1 tbsp olive oil
• small handful coriander leaves

FOR THE STUFFING

• 500g lean minced lamb
• 2 tsp each ground cumin , coriander, and cinnamon
• 1 tsp cayenne pepper

FOR THE TOMATO SAUCE

• 1 tbsp olive oil
• 4 garlic cloves , crushed
• 1 tsp each ground cayenne pepper , cinnamon, coriander and cumin
• 2 x 400g cans chopped tomatoes
• 2 tsp sugar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Super healthy

Ingredients

• 4 large courgettes , halved lengthways
• 1 tbsp olive oil
• small handful coriander leaves

FOR THE STUFFING

• 500g lean minced lamb
• 2 tsp each ground cumin , coriander, and cinnamon
• 1 tsp cayenne pepper

FOR THE TOMATO SAUCE

• 1 tbsp olive oil
• 4 garlic cloves , crushed
• 1 tsp each ground cayenne pepper , cinnamon, coriander and cumin
• 2 x 400g cans chopped tomatoes
• 2 tsp sugar

PER SERVING

200 kcalories, protein 16g, carbohydrate 8g, fat 12 g, saturated fat 4g, fibre 2g, sugar 5g, salt 0.3 g

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