Baked courgettes stuffed with spiced lamb & tomato sauce

Baked courgettes stuffed with spiced lamb & tomato sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4
A superhealthy way to eat lamb, that counts as 2 of your 5-a-day and is packed with iron and vitamin C

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal200
  • fat12g
  • saturates4g
  • carbs8g
  • sugars5g
  • fibre2g
  • protein16g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 large courgettes, halved lengthways



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Heat oven to 220C/200C fan/gas 7. Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more. Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.

  2. Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.

  3. For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with the coriander and serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Oct, 2011
I have now made this twice and didn't brown the mince first! It was easy to make whilst being healthy and delicious.
26th Jul, 2011
Brilliant. Easy and very tasty! So many courgettes and one more dish I can make. Great!
12th Jul, 2011
A question please, did anyone brown the mince first or just put it in the oven raw? Thanks
21st Jun, 2011
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.
13th Jun, 2011
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
11th Jun, 2011
Our entire family loved this - even the son 3 who says he doesn't like courgettes. Has already made the 'family favourites'.
5th Jun, 2011
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!
3rd Jun, 2011
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.
3rd Jun, 2011
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?)
2nd Jun, 2011


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.