I saw some delicious looking courgettes and I bought them. I was thinking of making stuffed courgettes for a few days, so it was exactly what I was looking for. After I made them, I’ve decided to rename the dish Courgettes towers, because they look like small towers and I think the name is very cute.
Like all stuffed veggies, this dish is so easy to make. Furthermore, is vegan and healthy, getting you over 2 portions from the 5-a-day recommended veggies. I like the simplicity of this dish and the flavours too. I’ll start with a great tip. Soak the rice for 1 hour or a bit more before making this dish. It will take less to cook. I know that it sounds a bit complicated, but is not a hassle if you remember to do it. I’ve made a point in soaking up the rice before I cook it and now I do this all the time.
Ingredients for 4 servings of Courgettes towers:
– 3 courgette
– 1 can chopped tomatoes
– 1 yellow onion
– 500ml vegetable stock
– 50g long grain rice
– 1 tsp smoked paprika
– 1 tsp dried basil
– 1/2 tsp cardamom
Start by preparing the veggies. Wash and cut the courgette at approximately the same height, each one in three. Thinly slice from the top of the ones that are bigger. You will use those slices to cover up the stuffing, so make sure you have 9 slices.
Wash, peel, and chop the onion. Drain the chopped tomatoes. In a bowl, put 1 heaped spoon of chopped onions, 2-3 spoons of tomatoes, the drained rice if you’ve soaked it in advance, if not, wash the rice and add it as it is. Also add the spices on top. In another bowl, put the rest of the chopped onion and the rest of the chopped tomatoes, pour the tomato juice too (that was previously drained) and stir. Tip the mix in the baking tray and spread it evenly with a spoon.
Now take each courgette piece and, with care, start to remove the pulp using a teaspoon. Try to make sure the sides of the courgette are fairly similar. This way it will cook evenly. Put all the pieces from the middle of the courgettes in the bowl with the rice, veggies, and spices. Mix until they are combined. Fill the courgette towers with this filling. Make a well in the onion and tomato bedding and put the courgette in. Repeat with the other courgette pieces. Cover them with the courgette slices. Put the remainder of the stuffing near the courgettes, there is no point in wasting that delicious filling.
Preheat the oven at 180C or 160C for fan assisted ovens. Meanwhile, heat the vegetable stock in a pan. Pour the boiling stock in the baking tray. Use an upside-down spoon to make sure you don’t push the onion bedding on the sides.
Bake it in the oven for about 1 hour. Using a fork, test to see if the courgettes are done. If not, leave them for a bit more.
Do you like making and eating stuffed veggies?