Jamie Oliver Stuffed Courgette is made with fresh mint, peas, ricotta cheese, mature Cheddar cheese, lemon, baby courgettes with flowers, cherry tomatoes, spring onions, black olives, red chilli, garlic, olive oil, red wine vinegar, and basmati rice. This easy Stuffed Courgette recipe creates a light and delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
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💚 Why You’ll Love This Stuffed Courgette Recipe:
- Fresh and Flavorful: This recipe uses fresh ingredients like mint, peas, and courgettes, making it light and delicious.
- Cheesy Goodness: The combination of ricotta and mature Cheddar adds a rich and creamy texture.
- Perfect for Summer: This dish is ideal for summer meals, pairing wonderfully with a fresh salad and white wine.
- Easy to Follow: Jamie Oliver’s clear instructions make this recipe simple to prepare, even for beginners.
- Healthy and Satisfying: With plenty of vegetables and a good balance of protein and carbs, it’s a nutritious and filling meal.
🥒 Jamie Oliver Stuffed Courgette Ingredients
- 4 sprigs of fresh mint
- 1 cup (150 g) fresh or frozen peas
- ½ cup (100 g) ricotta cheese
- ¼ cup (50 g) mature Cheddar cheese
- 1 lemon
- 8 baby courgettes, with flowers
- 2 cups (400 g) ripe cherry tomatoes
- 4 spring onions
- 8 black olives (stone in)
- 1 fresh red chilli
- 2 cloves of garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1½ cups (300 g) basmati rice
- black pepper, as you like
🧆 How To Make Jamie Oliver Stuffed Courgette
- Preheat the Oven: Preheat your oven to 200°C/400°F/gas 6.
- Prepare the Filling: Pick the mint leaves and put them in a food processor. Add the peas, ricotta, and Cheddar. Finely grate the lemon zest and squeeze in the juice. Add a pinch of black pepper, then blend until smooth. Taste and adjust the seasoning, if needed.
- Stuff the Courgette Flowers: Carefully fill each courgette flower with the mixture, then press and pat the petals back together to seal.
- Prepare the Vegetables: Halve the tomatoes, trim and slice the spring onions, and remove the stones from the olives. Tear the olives into pieces. Deseed and roughly chop the chilli. Peel and roughly chop the garlic. Put everything into a 25cm x 35cm roasting tray.
- Combine and Season: Drizzle with 2 tablespoons each of olive oil and red wine vinegar, then season with black pepper and mix everything together well. Stir in the rice and 700ml of boiling water, then place the tray over the hob and bring to the boil, stirring occasionally.
- Bake: Lightly push the stuffed courgettes into the rice. Bake at the bottom of the oven for 20 minutes, or until beautifully golden. Serve hot with a summery salad and a glass of chilled dry white wine.
💠Recipe Tips:
- Be Gentle with Courgette Flowers: Handle the courgette flowers carefully when filling them to avoid tearing the petals.
- Seasoning is Key: Adjust the seasoning of the filling to taste before stuffing the courgette flowers to ensure a flavorful dish.
- Even Cooking: Make sure the courgettes are partially submerged in the rice to cook evenly and absorb the flavors.
- Rest Before Serving: Let the dish rest for a few minutes after baking to allow the flavors to meld together.
🥗 What To Serve With Stuffed Courgette?
Stuffed Courgette pairs well with a fresh tomato and basil salad, herbed couscous, grilled zucchini, and a glass of chilled white wine. It also can be served alongside roasted bell peppers, garlic butter shrimp, crusty baguette, and a light cucumber and dill yogurt sauce for a delicious meal.
🎚 How To Store Leftovers Stuffed Courgette?
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Place leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
🥵 How To Reheat Leftovers Stuffed Courgette?
- In The Oven: Preheat the oven to 180°C (350°F). Place the leftovers in an oven-safe dish and cover with foil. Heat for about 15-20 minutes until warmed through.
- In The Microwave: Place the leftovers in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes, stirring halfway through, until hot.
FAQ’S
Can I Use Regular Courgettes If I Can’t Find Baby Courgettes With Flowers?
Yes, you can use regular courgettes. Simply cut them in half and use a teaspoon to scrape out the seedy core before stuffing them.
How Do You Know When Stuffed Courgette Are Cooked?
The courgettes should be tender when pierced with a fork, and the filling should be hot and slightly set.
How Can I Prevent Stuffed Courgette From Becoming Soggy?
To prevent sogginess, avoid overfilling the courgette flowers and ensure they are not overcooked. Also, use fresh, firm courgettes for the best texture.
What Can I Use As A Substitute For Ricotta Cheese?
If you don’t have ricotta, you can use cottage cheese or even cream cheese as a substitute.
More Jamie Oliver Recipe:
Jamie Oliver Stuffed Courgette Nutrition Fact
- Calories: 174kcal
- Fat: 8g
- Saturates: 3g
- Sugars: 3g
- Salt: 0.7g
- Carbohydrate: 16.4g
- Protein: 8.5g
- Fibre: 0.7g
Jamie Oliver Stuffed Courgette
Description
Jamie Oliver Stuffed Courgette is made with fresh mint, peas, ricotta cheese, mature Cheddar cheese, lemon, baby courgettes with flowers, cherry tomatoes, spring onions, black olives, red chilli, garlic, olive oil, red wine vinegar, and basmati rice. This easy Stuffed Courgette recipe creates a light and delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C/400°F/gas 6.
- Prepare the Filling: Pick the mint leaves and put them in a food processor. Add the peas, ricotta, and Cheddar. Finely grate the lemon zest and squeeze in the juice. Add a pinch of black pepper, then blend until smooth. Taste and adjust the seasoning, if needed.
- Stuff the Courgette Flowers: Carefully fill each courgette flower with the mixture, then press and pat the petals back together to seal.
- Prepare the Vegetables: Halve the tomatoes, trim and slice the spring onions, and remove the stones from the olives. Tear the olives into pieces. Deseed and roughly chop the chilli. Peel and roughly chop the garlic. Put everything into a 25cm x 35cm roasting tray.
- Combine and Season: Drizzle with 2 tablespoons each of olive oil and red wine vinegar, then season with black pepper and mix everything together well. Stir in the rice and 700ml of boiling water, then place the tray over the hob and bring to the boil, stirring occasionally.
- Bake: Lightly push the stuffed courgettes into the rice. Bake at the bottom of the oven for 20 minutes, or until beautifully golden. Serve hot with a summery salad and a glass of chilled dry white wine.
Notes
- Be Gentle with Courgette Flowers: Handle the courgette flowers carefully when filling them to avoid tearing the petals.
- Seasoning is Key: Adjust the seasoning of the filling to taste before stuffing the courgette flowers to ensure a flavorful dish.
- Even Cooking: Make sure the courgettes are partially submerged in the rice to cook evenly and absorb the flavors.
- Rest Before Serving: Let the dish rest for a few minutes after baking to allow the flavors to meld together.