Stuffed Courgette Boats With Lamb Mince

Easy Stuffed Courgettes (with lamb mince) ready to serve

5 from 1 vote

Stuffed Courgette Boats With Lamb Mince

The tastiest stuffed courgette boats in just 30 minutes with flavourful and lightly spiced lamb mince and a creamy and zesty tahini sauce.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: British

Servings: courgettes

Calories: 358kcal

Author: Helen

Equipment

1 roasting dish
1 large frying pan

Ingredients

Courgettes

3 medium to large courgettes (Note 1)
1 tbsp olive oil
2 green chillies finely chopped (Note 2)
2 garlic cloves crushed
250g lamb mince (Note 3)
2 tsp harissa paste (optional)
½ tsp ground coriander
½ tsp all spice
½ tsp ground cinnamon
½ tsp cumin
¼ tsp salt
1 large handful finely chopped fresh parsley optional

Tahini sauce

2 tbsp tahini
2 tbsp lemon juice
¼ tsp salt
½-1 tbsp water

US Customary - Metric

Instructions

Heat the oven to 200C or 400F.
Chop the ends off the courgettes and cut in half lengthways.
Use a teaspoon to scoop out the courgette flesh and seeds onto a chopping board and chop roughly into small pieces (around 1cm / ½ inch).
Pat the courgettes dry with kitchen paper, brush lightly with olive oil (this should use around half of the oil) and sprinkle with a small amount of salt.
Place them into a baking dish and bake in the middle of the oven for 15-20 minutes.
Meanwhile, place a large pan on a medium heat and add the remaining oil.
Add the green chilli and garlic when the oil is hot and fry for a few minutes until fragrant.
Increase the heat and add the courgette flesh and seeds and fry for a few minutes until any water from the courgettes evaporates.
Then add the lamb mince and cook until brown.
Add the harissa paste and season with ground coriander, all spice, cinnamon, cumin and salt.
Continue to cook until the lamb juices have evaporated and remove from the heat.
Then combine the tahini, lemon juice and salt in a small bowl.
Stir in a tiny amount of water (a tsp at a time) until the sauce is just about pourable.
Remove the courgettes from the oven, spoon in the lamb mince and drizzle with the tahini sauce.
Place under the grill / broiler for a further 5 minutes until the tahini sauce starts to brown.
Serve immediately scattered with chopped fresh parsley.

Notes

Courgettes: Use any courgettes that are fresh and firm. Medium to large courgettes are recommended. The smaller ones can be tricky to prepare and fill. The recipe has been tested with courgettes that are 200-250g (or 7-9oz). The number of courgettes required to use all the filling may vary depending on the size of the courgettes you use.
Green chillies: you can use red chillies instead, but this will add more heat to the dish. You can also switch this for a little chilli powder, which should be added to the cooked lamb along with the other ground herbs and spices.
Lamb mince: you can swap this for the same amount of minced beef, turkey, chicken or pork if you prefer.

Leftovers:

Cooked stuffed courgettes can be stored in the fridge for up to 3 days and in the freezer for 3 months and reheated in the oven or air fryer. Please refer to the storage and reheating instructions in the blog post for detailed instructions and information.

Nutritional information:

Is for one stuffed courgette shell.

Nutrition