271.Stuffed courgettes : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Serves 4

4 large courgettes

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, chopped or crushed

2 sticks celery, chopped

6 oz mushrooms, chopped

2 oz walnuts, chopped

2 oz hazelnuts, chopped

2 oz brazil nuts, chopped

1 tablespoon tomato puree

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh marjoram or oregano

salt & pepper

Extra basil or marjoram


  • Cook the courgettes in boiling water until just tender. Drain and set aside.

  • Fry the onion, garlic and celery in the oil until soft.

  • Add the mushrooms and cook for 3 minutes.

  • Add nuts, tomato puree, herbs and seasoning. Warm gently but do not allow to cook any further.

  • Cut the courgettes in half lengthways, scoop out the flesh without breaking the skin and mix with the fried mixture.

  • Replace the mixture in the courgette shells and heat under the grill.

  • Sprinkle with extra basil or marjoram and serve at once.


  • The stuffed courgettes may be heated in the oven instead of under the grill.

  • Use aubergines in place of courgettes. Bake in the oven at Gas Mark 5, 190 C, 375 F, for 30 minutes instead of boiling.