While this recipe reads like a side dish, if you use large enough courgettes, it can also be the main dish. Add a simple lettuce for a full meal.

Ingredients

• 1 green courgette (zucchini)
• 1 yellow courgette (zucchini)
• 1 red onion, chopped
• 2 garlic cloves, chopped finely
• 2 slices parma ham, chopped
• 500g minced lamb
• 100g mushrooms, chopped
• 1 red chilli, finely chopped, seeds discarded.
• 1/2 Tbsp Lebanese seven spice powder
• salt and pepper
• handful of fresh mint
• handful of fresh oregano
• handful of pine nuts
• coconut oil

Directions

1. Scoop the meat of the courgette. Place it into a tea towel and squeeze out the excess moisture. 
2. Heat a frying pan with a little coconut oil. Fry the onion and garlic over a moderate heat until it is golden brown and fragrant. 
3. Add the parma ham and cook for a couple of minutes until crispy. 
4. Add the minced lamb to the pan and cook it until it is all brown – about 5 minutes. 
5. Add the mushrooms and chopped courgette meat (removed from the courgettes) to the pan and cook them through – about 5 minutes. 
6. Add the Lebanese seven spice powder, salt and pepper to the pan and cook for a couple of minutes until fragrant. 
7. Fill the courgettes with the mince mixture, top with the pine nuts, and place on an oven tray, and cook in the oven at 180 degrees C for 8-10 minutes until the courgettes have softened.
8. Garnish the filled courgettes with the pine nuts, fresh herbs and a little freshly ground black pepper.
9. Serve with a simple salad to make a complete meal. 

Music to go with it…
Listen on Spotify: Damien Jurado – Brothers and Sisters of the Eternal Son