• 4 medium courgettes
  • 2 tbsp olive oil
  • 500g lamb mince
  • 4 garlic cloves, finely chopped
  • 1 tbsp cumin seeds
  • 3 tbsp rose harissa
  • 2 x 400g tins chopped tomatoes
  • a small bunch flat-leaf parsley
  • 100g feta, crumbled
  • crusty bread, to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Cut the courgettes in half lengthways and use a spoon to scoop out the flesh, leaving a ½cm-thick shell. Finely chop all of the flesh.

  • STEP 2

    Heat the oil in a frying pan over a high heat and cook the lamb mince and courgette flesh for 5-6 minutes or until crisping up, then add the garlic and cumin, and fry for 2 minutes. Stir in 1 tbsp of the harissa and remove from the heat.

  • STEP 3

    Tip the chopped tomatoes into a large baking dish, season and stir in the remaining harissa. Nestle the courgettes shells into the sauce and spoon the lamb mince into the cavities of each. Cover with foil and bake for 20 minutes, then remove the foil and roast for another 30 minutes until the courgettes are tender and the sauce reduced.

  • STEP 4

    Scatter over the parsley and feta, and serve with crusty bread, if you like.

Make the most of in-season courgettes this summer with our easy courgette recipes

Courgette Bacon Pasta Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating