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5 from 1 vote

Stuffed courgettes in broth

A vegetarian dish inspired by Irina Georgescu's book on Romanian food 'Carpathia'. Quinoa can be cooked in a rice steamer. There is more quinoa than you need for stuffing but you can serve the extra on the side or for lunch the next day.
Course: Mains, Vegetarian mains,
Cuisine: Romanian
Keyword: Courgettes, Healthy food, Stuffed Vegetables, Vegetarian food
Servings: 4


  • Baking Tray
  • Tin Foil
  • Medium saucepan
  • Frying pan


For the stuffed courgettes

  • 4 courgettes, cut into 5cm chunks and hollowed out reserve insides for stuffing

For the stuffing

  • 300 g smoked quinoa (I used Hodmedods) or any quinoa
  • 600 ml water
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 50 g butter
  • 250 g button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 glass white wine (optional)
  • 2 preserved lemons, pips removed, finely chopped

For the broth

  • 1 tbsp tomato puree
  • 6 cherry tomatoes, finely sliced
  • 1 tsp sea salt

To serve:

  • 100 ml Greek yoghurt
  • bunch fresh mint leaves to decorate


  • Preheat the oven to 180C

For the stuffing

  • Add the quinoa, water and salt to a medium saucepan and bring to the boil. Lower the heat and simmer until cooked and fluffy. The water should be absorbed (if not then drain).
  • In a frying pan, heat the butter and oil and add the mushrooms and garlic and fry until light golden.
  • Add the leftover courgette interiors, preserved lemon and white wine. Then stir in the cooked quinoa.
  • Stuff the courgettes with the mixture, packing it in fairly tightly. Set aside.

For the broth

  • In a medium saucepan, add all the ingredients and simmer.

To assemble

  • Pour the broth into a medium oven dish. Place the stuffed courgettes in the broth and cover the dish with foil. Bake in the oven for 15 minutes or until the courgettes are cooked but not mushy.
  • Serve 3 pieces of courgette for each person with a generous ladle of broth.
  • Add dollops of yoghurt and a few mint leaves.