Stuffed Courgettes with Mushrooms and Rice

 

This recipe for stuffed courgettes with mushrooms and rice is a simple, healthy, and flavorful vegetarian dish. Perfect for lunch or dinner, it’s packed with earthy mushrooms, tender rice, and fresh herbs. You can serve it as a main course or a side, and it’s easy to make ahead for busy weekdays.

Ingredients:

• 4 medium courgettes (zucchini)
• 1 cup cooked rice (white, brown, or basmati)
• 200 g mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• A handful of fresh herbs (parsley or dill), chopped
• Salt and black pepper to taste
• 2 tbsp olive oil
• Optional: grated cheese for topping (Parmesan or your favourite plant-based alternative)

Instructions:

• Preheat your oven to 180°C (350°F).
• Slice the courgettes in half lengthwise and scoop out the flesh using a spoon, leaving about a 0.5 cm border to form a shell. Chop the removed flesh and set it aside.
• In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for a few minutes until softened.
• Add the chopped mushrooms and the reserved courgette flesh. Cook until the mushrooms release their moisture and the mixture becomes dry.
• Stir in the cooked rice and fresh herbs. Season with salt and pepper. Mix well and remove from heat.
• Arrange the courgette halves in a baking dish. Fill them generously with the mushroom and rice mixture. If using cheese, sprinkle it on top.
• Bake in the oven for 25–30 minutes or until the courgettes are tender and the tops are golden and slightly crispy.
• Serve warm, garnished with extra herbs if desired.

This dish is not only comforting and delicious but also incredibly versatile. Feel free to experiment by adding chopped nuts, sun-dried tomatoes, or spices like cumin or paprika to the filling. It’s a great way to use up leftover rice or vegetables in the fridge.