Stuffed Courgettes


This is a great go-to courgette recipe from The Plant Kitchen. Feel free to use up any leftover cooked grains you might have in the fridge.


500 g courgette

1 tablespoon olive oil

60 g onion, chopped

¼ teaspoon ground turmeric

½ teaspoon oregano

1 tablespoon tomato purée (optional)

1 tablespoon tamari soy sauce

130 g cooked barley (or other grains)

2 tablespoons freshly chopped parsley leaves

100 g leftover hummus

sea salt

purple basil, to garnish

mixed salad leaves, drizzled with lemon juice, to serve

baking sheets, lined with baking parchment

Serves 4


Preheat the oven to 180°C (350°F) Gas 4.

Wash and cut the courgette into three equal pieces crossways. Cut each piece in half lengthways. With a sharp spoon or knife, scoop out the seeds, making space for the filling. Save the scooped flesh to use for a soup or stew. Brush each courgette piece with the olive oil and season with a pinch of salt.

In a heavy-bottomed pan over a medium heat, dry-fry the chopped onion with a pinch of salt, stirring often. Add the turmeric, oregano, tomato purée and tamari, and stir until fragrant and browned. Add the cooked barley, parsley and hummus, and stir well until incorporated.

Place the courgette pieces on the prepared baking sheet and divide the stuffing amongst them. Bake in the preheated oven for 20 minutes or until the courgette flesh gets slightly soft. Garnish with purple basil and serve with mixed salad leaves drizzled with lemon juice.


This recipe is from The Plant Kitchen. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.