Stuffed courgettes with leftover rice, ham, bread and snack veggies


( 2 adults and 2 kids )

  • Stuffed courgettes
  • courgette
  • 0.5 red bell pepper
  • onion
  • 1 clovegarlic
  • 200 gramsham strips
  • 0.5 tbsppaprika
  • 1 canchopped tomatoes
  • 0.5 tbspdried oregano
  •  cold cooked rice
  • 50 gramsgrated cheese
  •  olive oil
  • Sides
  •  lettuce of your choice
  • fresh figs- or dried
  • 0.5 red bell pepper
  • 50 gramsfeta cubes
  •  dressing of your choice
  • wholewheat baguette
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Stuffed courgettes are a great way of getting veggies into the kids. Here we've stuffed the courgettes with ham, leftover rice from yesterday and chopped tomatoes and served with an easy and tasty salad with fresh figs. Enjoy!


1. Preheat your oven to 220 degrees convection.

2. Wash the courgettes and split lengthways. Hollow them out with a spoon (be careful not to poke a hole in the bottom) and save the scooped out courgette flesh.

3. Pop rinsed and cleaned bell peppers, peeled quartered onions, garlic, the scooped out courgette flesh and ham strips in a mini chopper and give the lot a whirl until it's chopped coarsely or finely - depending on your preference. You might need to do this in two batches, if everything doesn't fit in the mini chopper.

4. Cook the lot in some olive oil and paprika in a pot for a couple of minutes. Add chopped tomatoes, oregano or thyme and cold rice. Stir well and season with salt and pepper to taste.

5. Fill the courgettes with the meat sauce and top with grated cheese. Now bake the courgettes for approx. 20 minutes, until the cheese is melted and is beautifully golden.

6. Rinse lettuce, figs and bell pepper and cut everything into bite-sized chunks. Mix the lot with feta cubes and top with dressing of your choice.

7. Serve the stuffed courgettes with warm baguettes and the yummy salad.

8. Enjoy!

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