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Stuffed courgettes (zucchini) with a lemon sauce

With a giant courgette with a lemon sauce


  1. Remove the core from the zucchini

  2. In a pan with olive oil sauté the onion for 2 to 3 minutes, the garlic and the fennel seeds

  3. Add the zucchini core

  4. After 2 minutes add the rice and the spring onion

  5. Add water and boil for 7 to 8 minutes

  6. Add all the herbs and half the fennel.

  7. Add lemon, salt and pepper and stir

  8. Preheat the oven at 200 degrees

  9. Season with salt the inside of the zucchini and make holes with the knife in the bottom

  10. Fill the zucchini

  11. Cover with foil and put in the oven for about 55 minutes

  12. Use the broth from the zucchini to make the lemon cream

  13. Put the olive oil and the flour in a saucepan and mix well so that it does not clot.

  14. Add the hot broth, stirring vigorously with the whisk

  15. Add the lemon juice and while stirring, boil on low heat for 5 to 6 minutes until it sets.

  16. Season with salt and pepper and add the fennel


14-20 zucchini (courgette), thick skined

50 ml of olive oil

1 large onion, finely chopped (240-260 g)

3 cloves of garlic, finely chopped

280 g long grain rice

Zest of 1 lemon

1 tbsp fennel seeds

Juice of 1½ lemon

450 ml of water

1 bunch of parsley (40 g)

1 bunch of dill

20 g fennel leaves

Finely chopped 10 g mint

1 liter of vegetable broth

For the lemon cream:

50 ml of olive oil

40 grams of flour

500 ml of stock from the zucchini bake liquids

Juice of 1-2 lemons

20 g fennel leaves, finely chopped

salt pepper

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