Almond and lemon stuffed courgettes

Almond and lemon stuffed courgettes

15 mins Prep · 25 mins Cook

These baked courgette boats are stuffed with a lemon and mint couscous, toasted almonds and a drizzle of fruity olive oil. Serve them as a side, or as part of a larger spread that celebrates seasonal veggies

Created by Spinneys
Prep time 15 minutes
Cook time 25 minutes
Serves 4
Cuisine Arabic
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 85
Fat 6.2g
Saturates 1.9g
Protein 5.5g
Carbs 3.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details



Cooking Instructions

Download PDF

To prepare the couscous, place it in a medium bowl, cover with boiling water, cover with cling film and allow to stand until all the liquid has been absorbed.


Preheat the oven to 220°C, gas mark 7.


Use a spoon to scrape out the centre flesh of the 4 large, halved courgettes, creating cavities to fill.


Chop the flesh and place it in a bowl. Mix in the couscous, chopped parsley, chopped mint, chopped and toasted almonds, crushed garlic clove, zest and seasoning.


Divide the mixture among the courgettes and pack into each one.


Bake for 25 minutes or until soft.


Serve drizzled with olive oil.