Courgettes stuffed with spicy lamb

courgettes with lamb1

courgettes with lamb2


This is perfect for those times when you get an unexpected baby marrow. Or even just a marrow. I’m not sure how courgette plants manage to do this, but on one visit there’ll be a few courgettes worthy of picking, maybe a few very tiny ones, and then next visit, ‘Whoa! Where did that hulking great monster turn up from? Was it one I failed to notice last time, or have those babies just been growing at a phenomenal rate?’ The marrow fairy has visited again!

Do not despair, this recipe makes good use of them.

Source: Cook with M&S app (my additions in brackets). For 2 people.


  • 2 large courgettes
  • 1 tbsp olive oil
  • 1/2 onion (I used 1 whole smallish one), chopped.
  • 1/2 garlic clove (I used about 3), minced.
  • 250g mince
  • 1 tsp ground cinnamon
  • 2 tomatoes (recipe says to peel and deseed, but I did neither, just diced)
  • handful of chopped parsley
  • handful of chopped mint
  • 25g fresh breadcrumbs (I used dried)
  • (my addition – about 1/2 tsp cayenne pepper – not really spicy otherwise).


  1. Heat the oven to 200ºc (400ºF).
  2. Halve the courgettes lengthways, and using teaspoon, scoop out the seeds from the centre and discard.
  3. Brush the courgettes with half the oil and sit them (cut side up) in a roasting tin. Season and roast for 20 mins.
  4. Meanwhile, heat the remaining oil in a pan and add the onions, cook for 2-3 minutes until softened.
  5. Add the garlic and cook for a further minute.
  6. Add the mince and cook over a high heat, stirring constantly until browned.
  7. Sprinkle over the cinnamon (and cayenne pepper), cook for another minute, then remove from the heat.
  8. Stir in the tomatoes, herbs and 2/3rds of the breadcrumbs.
  9. Spoon the spicy lamb mixture into the courgettes and sprinkle over the remaning breadcrumbs. Bake for 10-15 minutes until the breadcrumbs are golden.

This is quite filling, so we only had 1/2 a courgette each along with a bit of salad. It might depend on how big your courgettes/marrows are. The left over lamb mixture was eaten the next day for lunch, reheated and stirred into some cooked couscous with a few cubes of feta cheese. Delicious.

The following night I used the other half of the lamb mince (I bought 500g) to make some meatballs and these were browned and added to a tomato pasta sauce – with courgettes of course! I got a bit carried away with making and serving these, so it was only halfway through eating them that I realised I hadn’t taken a photo. Oops. I can only show you the leftover bit before it too was devoured!

lamb meatballs




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