Baked courgettes stuffed with spiced lamb & tomato sauce

Baked courgettes stuffed with spiced lamb & tomato sauce

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(23 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
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  • 4 large courgettes, halved lengthways



    The courgette is a variety of cucurbit, 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.

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Comments, questions and tips

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sarara123's picture
25th Jul, 2017
I tend to use peppers rather than courgettes just because one day I had the ingredients to do so and found it to be much more to my taste. I am considering making the mince into meatballs and serving with a couscous salad at the weekend. I will report back, glad I tried this though as never really would have thought of mince lamb previously.
30th Jul, 2014
Lovely! Used jalepenos as didn't have any cayenne pepper and it was great. Another Good Food success.
17th Sep, 2013
Used fresh tomatoes and the last two marrow-size courgettes from the harvest. Added a handful of sultanas and pine nuts to the mince for texture. Very nice!
19th Aug, 2013
This is lovely. Spiced up things a bit, as we like it hot, but very nice
23rd Apr, 2013
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.
27th Jan, 2013
Also worked well with the recommended bean salad.
27th Jan, 2013
This was great, the lamb courgette combo worked beautifully. Will do again!
tydrawirafon's picture
17th Jul, 2012
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!)
3rd Apr, 2012
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.
3rd Mar, 2012
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!


Anthony Golden's picture
Anthony Golden
21st May, 2019
Do we think freezing half of this would work?
goodfoodteam's picture
24th May, 2019
Thanks for your question. Yes you can freeze half. If you like, do so before oven-cooking. Defrost thoroughly and then bake as above, adding an extra 5 - 10 minutes as the dish will be fridge cold.
24th Jul, 2018
Weird question but, if it serves 4 and the calories are 200 per serving, is that one whole courgette = two halves? Assuming so as there would then be 6 halves left over? I’m doing 5:2 so wanted to be sure I am not over eating!
goodfoodteam's picture
26th Jul, 2018
Thanks for your question. Yes, that's right, it's one courgette per serving. Enjoy!
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