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


  • 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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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
31st May, 2011
Tasty and healthy!
24th May, 2011
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.
19th May, 2011
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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