Stuffed courgettes

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 3
    large firm courgettes
  • 2
    spring onions, chopped
  • 1
    large tomato, peeled, seeded and chopped
  • 45
    chopped parsley
  • 125
    cooked green lentils
  • 60
    chopped roasted peanuts, hazelnuts or walnuts
  • 7
    dried sweet basil
  • salt and freshly ground black pepper
  • Parmesan cheese for sprinkling


1. Cut the courgettes lengthwise and gently scoop out the pulp, leaving 0,5 cm thick shell to prevent courgettes from collapsing. Set aside. 2. Place remaining ingredients in a bowl and mix well. Pile the mixture high into courgette shells. Place the courgette halves on large squares of heavy aluminium foil. Wrap up securely, leaving a space above the stuffing for steam to circulate. 3. Braai on a rock over hot coals for 20 minutes or until tender. Open packets and sprinkle with Parmesan cheese.

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