OVERVIEW
For all the life lessons the vegetable patch has taught me, there is one that I am still to learn, despite it being demonstrated to me several times: you only need a couple of courgette plants. One plant will happily feed a family of four all summer and yet I plant eight at least. It is a compulsion. So, every year, courgettes are my biggest glut. Fortunately, I have become expert in what to do with them and stuffing is my favourite method. And you will not go far wrong with a lamb mince stuffing.
SET UP YOUR EGG
Set up your EGG for both indirect and direct cooking, using the EGGspander System. Install the ConvEGGtor Basket with a Half Moon Baking Stone bottom right and a Half Moon Stainless Steel Grid top right for indirect cooking. On the top left, add a Half Moon Cast Iron Searing Grid for direct cooking. The target temperature is 240°C-250°C.
ROAST THE COURGETTES
Cut the courgettes in half lengthways and scoop out the seeds from the middle to create eight courgette boats. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Put them on Stainless Steel Grid on the indirect side of the EGG and roast for 30 minutes.
COOK THE FILLING
Meanwhile, sprinkle the mince with the za’atar and season with salt and pepper. Heat a skillet on the direct side of the EGG, add the mince and cook until browned and crispy. Remove the skillet, place it on a heat-proof surface and transfer the mince to a bowl with a slotted spoon, leaving any fat behind.
Add the remaining tablespoon of olive oil, then use the residual heat in the pan to gently sweat the onion for around 10 minutes, briefly returning it to the EGG whenever it needs an extra blast. Add the garlic, tomato purée and a pinch of salt in the final couple of minutes.
STUFF THE COURGETTES
Return the mince to the pan together with the harissa, apricots, tomatoes and the red wine. Place back over the direct heat and allow the mixture to bubble for 10-15 minutes so it reduces to a thick, glossy sauce. Check the seasoning.
After their 30 minutes, remove the courgettes. Stuff each cavity with the mince mixture and top with pine nuts. Return to the indirect side of the EGG to roast for a further 15 minutes, then serve immediately.
