Vegetarian stuffed courgettes 


This is an amazing plant-based meal; I absolutely love it and I hope you enjoy it too. The kolokithakia yemista are delicious hot or cold.



5-6 medium courgettes

150ml olive oil

1 onion, finely chopped

2 garlic cloves, chopped

225g long grain rice

50g pine nuts

50g raisins, currents or sultanas

1 tomato, finely chopped

1 tbsp tomato puree

1 tsp sugar

Juice of ½ a lemon

Salt and pepper

1 tsp dried oregano

4 tbsp chopped parsley

2 tbsp chopped mint

300ml warm water


For cooking:

Juice of ½ a lemon

1 cup warm water

Olive oil

A pinch oregano

Salt and pepper


Preheat the oven to180c/350f/gas 4.

Rinse the courgettes, trim both ends and if they are large, cut in half, gently remove the flesh – keep the flesh for the filling and hollow the courgettes.

To make the filling, heat half the olive oil and sauté the onions for a few minutes, then the chopped courgette flesh, garlic and pine nuts, and cook until pine nuts start to go brown.

Mix in the rice, season with salt and pepper, then add the chopped tomato, tomato puree, oregano, raisins and sugar, cook for a minute, adding the lemon juice and water.

Simmer the filling over a low heat, mixing a couple of times until all the water has been absorbed by the rice and the rice is cooked a little. Remove from the heat and cool a little.

Mix in the fresh herbs.

Fill the courgettes, leaving a little room for the rice to swell and place them in closely together.

Mix the warm water with the lemon juice and olive oil and pour on top of the courgettes, season with a little salt, pepper and oregano – the water should just half cover the courgettes, you may need to add more.

Cover and place in a preheated oven for 45 minutes to 1 hour or until courgettes are cooked, removing the cover 15 minutes before they are ready to give them a nice colour.



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