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).
- Heat the oven to 200ºc (400ºF).
- Halve the courgettes lengthways, and using teaspoon, scoop out the seeds from the centre and discard.
- Brush the courgettes with half the oil and sit them (cut side up) in a roasting tin. Season and roast for 20 mins.
- Meanwhile, heat the remaining oil in a pan and add the onions, cook for 2-3 minutes until softened.
- Add the garlic and cook for a further minute.
- Add the mince and cook over a high heat, stirring constantly until browned.
- Sprinkle over the cinnamon (and cayenne pepper), cook for another minute, then remove from the heat.
- Stir in the tomatoes, herbs and 2/3rds of the breadcrumbs.
- 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!