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Greek-style Stuffed Courgettes

Recipes | February 25, 2016 | By

Greek-style Stuffed Courgettes

Servings 4


  • 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
  • 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


  • 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
  • cup seasoned bread crumbs (optional)
  • 1 dash olive oil (optional)
  • Fresh oregano leaves (optional)


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