Greek-style Stuffed Courgettes
Greek-style Stuffed Courgettes
Ingredients
- 2 courgettes (25cm long)
- ¼ cup dry sherry
For the sauce
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onions
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 3½ cups chopped tomatoes with juice
- 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1-4 tablespoons dry sherry
- Salt and freshly ground pepper to taste
Filling
- 1 cup chopped onions
- 2 cloves garlic (minced)
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped (toasted walnuts)
- ½ cup crumbled extra-firm tofu (preferably herb-flavored)
- ¼ cup currants or raisins
- 3 tablespoons fresh lemon juice
- 2 cups cooked brown rice
- ⅓ cup seasoned bread crumbs (optional)
- 1 dash olive oil (optional)
- Fresh oregano leaves (optional)
Instructions
Courgette preparation
- Preheat the oven to 190°C.
- Slice the courgette in half, lengthwise. With a paring knife, score the flesh about 1.25cm deep.
- Place the cut sides down on a lightly oiled baking sheet. Sprinkle with sherry, cover with foil, and bake for about 20 minutes, until courgette flesh is yielding but still firm.
Sauce preparation
- Meanwhile, heat the olive oil in a saucepan, add the onions and garlic, and sauté for about 10 minutes, until the onions are translucent.
- Add the tomato paste, tomatoes, oregano, cinnamon, and sherry, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes.
- Add the salt and pepper to taste, cover, and set aside.
Filling preparation
- While the sauce is simmering, prepare the filling. Sauté the onions and garlic for about 10 minutes, until the onions become translucent.
- In a bowl, combine the sautéed onions with the walnuts, tofu, currants, and lemon juice. Then stir in the rice.
- When the courgettes are tender, use a spoon to scoop out the flesh, leaving a thin 6mm shell. Chop the flesh and add it to the filling.
- Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
- Bake uncovered for about 30 minutes.
- Ladle some of the tomato sauce onto each plate. Place a stuffed courgette on the sauce and top with crumbled tofu. Garnish with oregano, if you wish.
- Recipe adapted from Moosewood Restaurant New Classics cookbook.
- Picture by Michelle Riley/HSUS