Harissa lamb-stuffed courgettes

Harissa lamb-stuffed courgettes

Fill courgettes with a mix of lamb mince, garlic, cumin and harissa, and bake in a fiery tomato sauce to make an exciting weeknight meal for two
  • Total:
  • Serves: 2 persons



  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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