Serves: 4 as a main, or 6 as a side
Prep and Cook: 40 mins
Ingredients:
- 700g courgettes
- 1 medium-sized carrot
- 150g chard or spinach
- 1 small or ½ a large white onion
- a handful of dill
- 3 cloves of garlic
From the cupboard and the fridge:
- 130g rice
- cooking oil, for stir-frying and drizzling
- 1 tsp paprika
- ½ tsp curry powder
- salt to taste
Method:
- Cut the courgettes into logs (about 3 inches long), and core them out with an apple corer (or a teaspoon or any other narrow, sharp utensil). Place them in a greased tin to be filled.
- For the filling, finely chop the onions, chard and the pulp from the cored courgettes. Grate the carrot and stir-fry everything in a frying pan for about 3 mins.
- Add the rice to the stir-fry and keep stirring for about 5 mins.
- Add paprika, curry powder and salt and stir for a minute. Pour boiling water into the mixture, to cover the contents of the pan.
- When the water disappears, the filling is ready. Add the crushed garlic and the dill before stuffing into the courgettes.
- Place the logs on a baking tray/tin and add 1 tablespoon of water onto each courgette to keep them plump and juicy. Bake for about 20 mins at 180°C.
- When the logs are ready, cover each with grated cheddar, switch off the oven, and leave them inside until the cheese has melted.
Recipe and image by Pavlina.