Olive Magazine

Greek lamb-stuffed courgettes

Published: August 31, 2019 at 12:24 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3 as a main or 6 as a starter

Make the most of this versatile vegetable by topping with spiced lamb mince, pine nuts and feta in this crowd-pleasing Mediterranean dish

  • Gluten free
low inkcal449

Try these stuffed courgettes and accompany with a Greek salad and our easy Greek recipes.

Also check out more courgette recipes such as our BBQ courgettescourgette curry and courgette frittata.


  • 6 courgettes, halved lengthways
  • 4 tbsp extra-virgin olive oil
  • 500g lamb mince
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp ground cinnamon
  • ½ tsp dried oregano
  • 400g tin chopped tomatoes
  • 100g raisins
  • 60g pine nuts, toasted
  • a small bunch flat-leaf parsley, finely chopped
  • 100g feta, crumbled
  • to serve mint leaves


  • STEP 1

    Use a teaspoon or melon baller to hollow out the courgette halves, ensuring there is a 1cm border left. Finely chop the scooped-out courgette flesh.

  • STEP 2

    Heat 2 tbsp of the olive oil in a non-stick frying pan over a medium-high heat and fry the lamb mince until really crisp. Turn down the heat and add the onion, courgette flesh and a pinch of salt. Cook gently for 10 minutes or until softened. Add the garlic, cinnamon and oregano, and cook for a few minutes before tipping in the chopped tomatoes and simmering for 15 minutes or until thickened. Season and stir in the raisins, pine nuts and flat-leaf parsley.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Put the courgette halves onto a baking tray and fill with the lamb and tomato sauce. Crumble over the feta and drizzle over the remaining olive oil. Bake for 25 30 minutes or until the courgettes are cooked through. Sprinkle with mint and serve with a green salad, if you like.

*This recipe is gluten-free according to industry standards

Pea and Mint Salad Recipe with Griddled Courgette and Mozzarella

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