Courgette Logs with Chard & Carrot Filling

Courgette Logs with Chard & Carrot Filling

Serves: 4 as a main, or 6 as a side
Prep and Cook: 40 mins


  • 500g courgettes
  • 1 medium-sized carrot
  • 3 stalks chard
  • 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


  1. 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.
  2. 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.
  3. Add the rice to the stir-fry and keep stirring for about 5 mins.
  4. Add paprika, curry powder and salt and stir for a minute. Pour boiling water into the mixture, to cover the contents of the pan.
  5. When the water disappears, the filling is ready. Add the crushed garlic and the dill before stuffing into the courgettes.
  6. 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.
  7. 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.