FOODLYDOODLYDOO_FILLED_ZUCCHINI_16A4235

  • 8 round courgettes
  • 5 Tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 tsp dried mint
  • 3 Tbsp sun dried tomatoes, finely diced, plus a little of their oil
  • 3 artichoke hearts, cut into quarters (tinned ones are fine, but rinse them well)
  • 1 Tbsp fresh thyme leaves or 1 tsp dried thyme
  • 2 Tbsp fresh oregano leaves or 1 1/2 tsp dried oregano
  • 2 handful of toasted almonds or pistachios, roughly chopped
  • 1 Tbsp sea salt
  • cracked black pepper
  • 300g firm tofu, pressed and roughly chopped
  • 2 Tbsp lemon juice
  • 1 Tbsp nutritional yeast flakes
  • a handful of cashews, soaked for 2 hours
  • 2 handful of radishes, scrubbed and cut in half lengthways
  • 8 cloves of garlic, in their skins
  • 3 handful of rocket leaves

FOODLYDOODLYDOO_FILLED_ZUCCHINI_16A4281

Arrange the courgettes, radishes and garlic on a tray. Brush with olive oil and bake for 20 minutes at 180°C. Turning the radishes and garlic once.

FOODLYDOODLYDOO_FILLED_ZUCCHINI_16A4298

Cut the top off, making small lids. Use a teaspoon or melon baller to scoop out the innards and seeds. Squeeze out any excess water from the innards, then roughly chop.

FOODLYDOODLYDOO_FILLED_ZUCCHINI_16A4315

Tofu ricotta and artichoke mixture for the stuffing.

FOODLYDOODLYDOO_FILLED_ZUCCHINI_16A4386

Stuffed Round courgettes

Level: Expert
  • Prep Time: 2h
  • Cook Time: 1h
  • Portions: 8 courgettes
INGREDIENTS
The bits
  • 8 round courgettes
  • 3 Tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 tsp dried mint
  • 3 Tbsp sun dried tomatoes, finely diced, plus a little of their oil
  • 3 artichoke hearts, cut into quarters (tinned ones are fine, but rinse them well)
  • 1 Tbsp fresh thyme leaves or 1 tsp dried thyme
  • 2 Tbsp fresh oregano leaves or 1 1/2 tsp dried oregano
  • a handful of toasted almonds or pistachios, roughly chopped
  • 1/4 Tbsp sea salt
  • cracked black pepper
For the tofu ricotta:
  • 300g firm tofu, pressed and roughly chopped
  • 2 Tbsp lemon juice
  • 1 Tbsp nutritional yeast flakes
  • a large pinch of sea salt
  • a handful of cashews, soaked for 2 hours
For the garnish:
  • 2 handful of radishes, scrubbed and cut in half lengthways
  • 8 cloves of garlic, in their skins
  • 3 handful of rocket leaves
  • a large pinch of sea salt
  • a handful of toasted almonds or pistachios, roughly chopped
  • olive oil
INSTRUCTIONS

Prep: Soak the cashews for 2 hours in water. Preheat the oven to 180°C. Trim the radishes up, leaving the stems. Cut the base off the round couragettes, just enough to make them stand steady.

The bits:

  1. Brush a baking tray with 2 tsp of olive oil.
  2. Arrange the courgettes, radishes and garlic on the tray.
  3. Bake for 20 minutes at 180°C. Turning the radishes and garlic once.
  4. The courgettes should still be firm and not at all squishy. The garlic should be soft and the radishes roasted. If necessary keep it a bit longer in the oven.
  5. Set the courgettes aside, uncovered to cool. Keep the radishes and garlic warm.
  6. When the courgettes have cooled, cut the top off, making small lids.
  7. Use a teaspoon or melon baller to scoop out the innards and seeds.
  8. Squeeze out any excess water from the innards, then roughly chop.

Stuffing:

  1. Sauté the onions and carrots for 6-8 minutes, until the carrot is softened.
  2. Add the courgette innards, dried mint,sun-dried tomatoes and artichokes and cook for a further 4 minutes.
  3. Add the lemon juice and zest, along with the fresh herbsand almonds.
  4. Season with sea salt and pepper.
  5. Cover and set aside.

Tofu ricotta:

  1. Put all ingredients into a food processor and blend until thick and creamy.

Finishing:

  1. Fill the courgettes in turn with the artichoke mixture and the tofu ricotta.
  2. Bake on a lightly oiled tray for 10 minutes, until warmed through.
  3. On a large plate, arrange the courgettes and scatter the rocket leaves in between.
  4. Sprinkle the roasted radishes and garlic around, and top with a drizzle of olive oil, a scattering of nuts and a pinch of sea salt.
  5. NOTES

    If you are using regular zucchini, cut them in half lengthways, leaving the stems attached.