Jamie Oliver 5 Ingredients Stuffed Courgettes are made with large courgettes, fresh mint, cooked mixed grains, feta cheese, and plum tomatoes. This delicious Mediterranean-inspired recipe creates a hearty vegetarian dinner or side dish that takes about 1 hour and 10 minutes to prepare and can serve up to 4 to 6 people.
This Stuffed Courgettes Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 8 large courgettes
- 1 bunch of mint (30g)
- 2 x 250g packets of cooked mixed grains
- 100g feta cheese
- 1 x 400g tin of plum tomatoes
How To Make Stuffed Courgettes:
- Preheat the oven: Preheat your oven to 200°C.
- Prepare the courgettes: Trim the courgettes and slice them into 4cm chunks. Use an apple corer or teaspoon to hollow them out, leaving about a ½cm thickness around the edges. Reserve the flesh and seeds. Season the hollowed courgettes generously with sea salt, ensuring you get inside the centers. Let them sit while you prepare the stuffing.
- Make the stuffing: Finely chop half the mint leaves and 250g of the reserved courgette flesh (discard the rest). Mix this with the cooked grains, most of the crumbled feta, 1 tablespoon of red wine vinegar, salt, and pepper.
- Stuff the courgettes: Rinse off the salt from the courgettes and pat them dry. Stuff each courgette with the grain mixture, pressing it in firmly from both sides. Arrange them in a roasting tray with one cut side facing down. Roast in the oven for 50 minutes or until tender.
- Prepare the sauce: While the courgettes roast, scrunch the plum tomatoes through clean hands into a bowl. Add 2 tablespoons of extra virgin olive oil and the remaining finely chopped mint leaves. Season with salt, pepper, and a splash of red wine vinegar.
- Finish the dish: After the courgettes are tender, pour the tomato sauce in and around the courgettes. Return to the oven for 5 more minutes to warm through. Remove from the oven and crumble over the remaining feta. Garnish with baby mint leaves and drizzle with a bit of extra virgin olive oil if desired.
Recipe Tips
- Use large courgettes: Bigger courgettes are easier to hollow and can hold more filling, making them perfect for stuffing.
- Don’t discard the courgette flesh: Use the reserved courgette flesh in the stuffing to add extra flavor and avoid waste.
- Press the stuffing firmly: Make sure to press the stuffing tightly into the courgettes from both sides to prevent it from falling out during cooking.
- Season the tomatoes well: Add enough seasoning and vinegar to the tomato sauce for a tangy, balanced flavor.
- Check courgette tenderness: Test the courgettes after roasting to ensure they are fully tender before adding the tomato sauce.
How To Store & Reheat Leftovers
Storing: Store leftover stuffed courgettes in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 180°C for about 10 minutes, or until warmed through. You can also microwave the leftovers, but the texture may soften.
Nutrition Facts
- Calories: 469 kcal
- Fat: 22.5g
- Saturated Fat: 6g
- Protein: 20.1g
- Carbohydrates: 47.8g
- Sugars: 15.3g
- Salt: 1.8g
- Fibre: 9.3g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Rummaniyeh
- 5 Ingredients Winter Greens Gnocchi
- 5 Ingredients Aubergine Flatbreads
- 5 Ingredients Kafteji
Jamie Oliver 5 Ingredients Stuffed Courgettes
Description
Jamie Oliver 5 Ingredients Stuffed Courgettes are made with large courgettes, fresh mint, cooked mixed grains, feta cheese, and plum tomatoes. This delicious Mediterranean-inspired recipe creates a hearty vegetarian dinner or side dish that takes about 1 hour and 10 minutes to prepare and can serve up to 4 to 6 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C.
- Prepare the courgettes: Trim the courgettes and slice them into 4cm chunks. Use an apple corer or teaspoon to hollow them out, leaving about a ½cm thickness around the edges. Reserve the flesh and seeds. Season the hollowed courgettes generously with sea salt, ensuring you get inside the centers. Let them sit while you prepare the stuffing.
- Make the stuffing: Finely chop half the mint leaves and 250g of the reserved courgette flesh (discard the rest). Mix this with the cooked grains, most of the crumbled feta, 1 tablespoon of red wine vinegar, salt, and pepper.
- Stuff the courgettes: Rinse off the salt from the courgettes and pat them dry. Stuff each courgette with the grain mixture, pressing it in firmly from both sides. Arrange them in a roasting tray with one cut side facing down. Roast in the oven for 50 minutes or until tender.
- Prepare the sauce: While the courgettes roast, scrunch the plum tomatoes through clean hands into a bowl. Add 2 tablespoons of extra virgin olive oil and the remaining finely chopped mint leaves. Season with salt, pepper, and a splash of red wine vinegar.
- Finish the dish: After the courgettes are tender, pour the tomato sauce in and around the courgettes. Return to the oven for 5 more minutes to warm through. Remove from the oven and crumble over the remaining feta. Garnish with baby mint leaves and drizzle with a bit of extra virgin olive oil if desired.
Notes
- Use large courgettes: Bigger courgettes are easier to hollow and can hold more filling, making them perfect for stuffing.
- Don’t discard the courgette flesh: Use the reserved courgette flesh in the stuffing to add extra flavor and avoid waste.
- Press the stuffing firmly: Make sure to press the stuffing tightly into the courgettes from both sides to prevent it from falling out during cooking.
- Season the tomatoes well: Add enough seasoning and vinegar to the tomato sauce for a tangy, balanced flavor.
- Check courgette tenderness: Test the courgettes after roasting to ensure they are fully tender before adding the tomato sauce.
Jamie Oliver 5 Ingredients Stuffed Courgettes