Starter Recipes > Courgettes with a Lemon Cashew Centre

This recipe is part of the September 2007 Recipes Menu

Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake

How to make courgettes with a lemon and cashew centre:
If you have grown courgettes this year here is a delicious way to use them up. These vegetables, which are known as zucchini in the US, are really baby marrows.


4 courgettes cut in half lengthways
1 teaspoon sunflower oil
1 garlic clove, crushed
1 teaspoon ground lemongrass
finely grated rind and juice of half a lemon
4oz cooked long grain rice
6oz cherry tomatoes, halved
2 tablespoons toasted cashews
salt and pepper
(see measure conversions for more information)


- Scoop out the courgette flesh.
- Chop flesh finely and put to one side.
- Blanch the scooped out courgettes in boiling water for 1 minute.
- Drain well.
- Put the courgette flesh into a pan with the oil and garlic.
- Soften over a medium heat.
- Stir over moderate heat until softened.
- Add the lemongrass, lemon rind and juice, rice, tomatoes and cashews.
- Season well and spoon into the scooped out courgettes.
- Place the shells in a baking tin and cover with foil.
- Bake for 25 – 30 minutes or until the courgettes are tender.