Stuffed courgettes from Plenty (page 69) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stevington_gourmet on July 12, 2025

    This recipe works slightly better with larger courgettes or marrows. To add a Far Eastern twist, stuff with ginger, pork mince, soy sauce and spring onions, then bake for about an hour. The water from the marrow or squash drains away and it is then delicious with rice or potatoes.

  • JLDuck on December 16, 2017

    I partially (5 mins) cooked the rice so there were no unwanted gritty bits. I also used very fresh courgettes which may help reduce the mushiness effect. It was very tasty.

  • Rutabaga on March 30, 2014

    I think this recipe would be pretty good. I say "would" because I over cooked mine, making the zucchini waterlogged and mushy. The filling was still good, but I think part of the difficulty was that I used some old long-grain rice that I needed to finish, and it took too long for the rice to cook.

  • Donnakay on March 28, 2013

    courgettes = zucchini

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.