Beef and Bulgur-stuffed Courgette

01Method

1. 1

   Heat the oven to 190°C/Gas 5.

2. 2

   Halve each courgette crosswise. Use a melon baller to hollow out the flesh, keeping roughly 1/2 cm of flesh on all sides and leaving the bottom of each half intact. Set the courgette tubes aside; discard the scooped flesh or reserve for another dish.

3. 3

   Warm the oil in a heavy skillet over medium-high heat. Add the onion and stir-fry until softened and translucent, about 3 minutes. Stir in the garlic and continue cooking for 2 minutes. Add the minced beef along with the cumin, coriander and red pepper flakes; cook, breaking up the meat, until no pink remains, 4–5 minutes. Fold in the bulgur, diced tomatoes and currants and let everything cook together for a further 2–3 minutes. Take the pan off the heat, stir through the pine nuts and parsley, and allow the filling to cool for about 5 minutes. Spoon or press the mixture firmly into each courgette tube.

4. 4

   Arrange the stuffed courgette halves in a 23 × 33 cm glass baking dish. Mix the reserved tomato juice with the tomato sauce and salt, then pour the liquid over and around the courgettes. Cover the dish tightly with foil and bake for 20 minutes. Uncover, turn the courgettes over, re-cover and return to the oven for a further 20–25 minutes, until the courgettes are tender but still hold a little bite. Serve two halves per person with some of the pan sauce spooned over.