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Preparation time: 20 minutes

Country: English

Recipe for: 6 persons


Main Courses

Smeg recipe

Author: Indipendenti

Main ingredients : courgette , lamb , pine nuts


4 courgettes, halved and de-seeded - sea salt and freshly ground black pepper to taste - 70g bulgar wheat - 2 onions, chopped - 2 garlic cloves, peeled and crushed - 2tbsp olive oil - 500g minced lamb - 15g dried oregano - ½ tsp mixed allspice - 1 tbsp tomato puree - 25g flat leaf parsley chopped - 50g pinenuts, toasted - 1 red chilli, de-seeded and finely chopped - 2 tins of chopped tomatoes - 2 bay leaves


Preheat oven to 190ºC.  

Blanch the courgette shells in a pan of salted boiling water for 2 minutes.  Drain thoroughly and reserve.

Place the bulgar wheat into a bowl and cover with boiling water.

Fry half of the onion and garlic in half the oil until brown. Add lamb and fry briskly until brown.  Drain off most of the fats and add the oregano, allspice, and tomato puree.  Cook through for 5 minutes.

Squeeze any excess water from the bulgar wheat, and stir into the lamb with the parsley and pinenuts.  Season with salt and pepper. 

Place the courgettes into the large oval Ceramica Pyrex dish, and fill with the lamb mince mixture. 

To make the tomato sauce, fry the remaining half of onion until soft, add the chilli frying for a further 2-3 minutes.  Finally add the tomatoes and bay leaves, and cook for 15 minutes.  Remove from heat, discard bay leaves and purée mixture in a blender.

Surround the stuffed courgettes with the tomato sauce.  Cover dish with foil and bake in oven for 30 minutes.  Remove foil, sprinkle with water to keep it moist and cook for a further 10 minutes.

Serve at once.


Products used

SFP6378X | Smeg UK


SE70SGH-5 | Smeg UK