If you know someone with an allotment or other growing space, they have likely planted courgettes. From a single seed, a triffid-like plant grows, sending out shoots to search additional areas to produce its delectable fruit and blossoms. There are numerous methods to prepare courgettes, but I frequently place them in the center of the plate. Containing spicy rice and a buttery tomato sauce, they are a wonderful vegetable-based main dish.

Stuffed zucchini with red rice, green olives, and tomato confit sauce
Experiment with adding guajillo chili for added depth of flavor to the incredibly flavorful tomato sauce. This recipe is also delicious with eggplant.

Prep 10 min
Cook 1 hour; serves 4 to 6

Salt with black pepper
175 g brown rice
3 tbsp olive oil
1 large red onion, peeled and cut finely
8 to 10 fresh thyme sprigs, plucked
5 huge courgettes (250-300g)
80g green olives, pitted and halved
A handful each of parsley and tarragon leaves, roughly chopped
45g pine nuts, roasted
120g feta

Regarding tomato sauce
40g butter
3 cloves of garlic

peeled and coarsely sliced
900g fresh tomatoes, roughly chopped, or two 400g cans of crushed plum tomatoes 12 teaspoon ground cinnamon
Dried chili flakes or 12 coarsely diced guajillo chili, or to taste (optional)

Bring 350ml of salted water to a boil, add the rice, return to a boil, and simmer until the water is absorbed. It doesn’t matter if the rice is still a little al dente after you turn off the heat, cover the pan, and let it steam.

Put the oil in a broad pan over medium heat, add the onion, generously season with salt and pepper, then add half the thyme and allow to sweat while you prepare the zucchini.

Using a sharp knife and teaspoon, remove the flesh of four of the larger courgettes, leaving a 4-5mm edge. Chop the scooped-out courgette flesh, then divide the remaining courgette into small pieces. Add the scooped-out flesh and diced zucchini to the onion pan and simmer for 10 to 12 minutes, stirring periodically, until softened.

In the interim, preheat the oven to 200C (180C fan)/390F/gas 6 and begin preparing the sauce. When the butter begins to sizzle, add the garlic and chili pepper, if used. Once the garlic begins to brown around the edges, add the tomatoes, generously season with salt and pepper, and stir in the remaining thyme. Simmer for half an hour. Blend until smooth (I use a hand blender), then allow to simmer over low heat while you stuff the zucchini.

Place the courgette boats on a large baking sheet, spray with olive oil, and season well; roast for 10 minutes. In the meantime, combine the cooked rice with the onion and zucchini mixture, the olives, and half of the soft herbs. The filling should be tasted and seasoned as necessary. Stuff the courgette halves with the filling, sprinkle the feta on top, then drizzle with olive oil. Serve immediately or at room temperature, garnished with toasted pine nuts, the remaining herbs, and warm tomato sauce.