Roasted courgette gets a filling of bulgur, lemon, parsley, mint and salty feta. A spoonful of fresh garlic yoghurt makes it a complete, light yet satisfying main course.
Courgette has a mild flavour and plenty of moisture. Roasting the halved vegetable briefly first softens the flesh and gives the cut sides a little colour. Then scoop out some of the flesh and mix it into the filling: this gives the bulgur extra vegetable flavour and keeps the courgette firm enough to stuff. Leave a border around the edges so the halves hold their shape while they finish baking.
Bulgur gives the filling a pleasant bite and soaks up lemon and herb juices well. Medium bulgur is best; it cooks quickly and stays fluffier than a very fine variety. Cooking times and the amount of water can vary by brand, so follow the package instructions if they differ. Let the bulgur steam dry for a little while after cooking before mixing it with the other ingredients. This keeps the filling from getting wet and lets the feta stay in distinct crumbles.
Lemon zest, parsley and mint keep the flavour bright alongside the creamy, salty feta. Zest only the yellow part of the peel, as the white pith can taste bitter. Taste the filling before adding extra salt: feta varies in saltiness. No fresh mint at home? Use a little extra parsley. A pinch of cumin gives the bulgur a warm note without overpowering the fresh herbs; feel free to leave it out if you want the lemon to stand out more.
Courgettes are widely available in the Netherlands, especially during the warmer months, but this dish can be made all year round with firm ones. Choose medium-sized courgettes that are roughly the same thickness so the halves cook evenly. Serve them with the garlic yoghurt and, for example, a simple tomato salad or crusty bread. A dish of roasted chickpeas also goes well for a larger meal, but the stuffed courgettes are a substantial main course on their own.
Once cooled, cover and store leftovers in the fridge and eat them within two days. Reheat the courgettes thoroughly in an oven at 180 °C; serve the yoghurt cold alongside them. You can store the sauce separately and stir it just before serving. The bulgur gets a little firmer overnight, but it still tastes good if you warm the courgettes gently and don't leave them in the oven for too long.
Preheat the oven to 220 °C (fan 200 °C). Halve the courgettes lengthwise and place them cut-side up in an oven dish. Brush with 1 tablespoon of olive oil and sprinkle with a little salt and pepper.
Roast the courgettes for 12 minutes, until slightly softened but still firm. Meanwhile, cook the bulgur with the water according to the package instructions. Leave covered, then fluff with a fork.
Scoop the soft flesh out of the courgettes with a spoon and chop it finely. Leave a border of about 1 cm all around. Mix the flesh with the bulgur, lemon zest, parsley, mint, feta, cumin and the remaining 2 tablespoons of olive oil. Season with pepper and, if needed, extra salt.
Divide the bulgur filling between the courgette halves. Bake for another 15–20 minutes, until the courgette is tender and the filling is lightly coloured in places.
Stir the yoghurt until smooth with the garlic, lemon juice and a pinch of salt. Serve the stuffed courgettes warm with the garlic yoghurt alongside.
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