Thomasina Miers’ recipe for courgettes stuffed with red rice, green olives and a confit tomato sauce | The new flexitarian

Turn a glut of courgettes into a summer showstopper by stuffing them with red rice, green olives and feta, and serving with a buttery tomato sauce

If you know anyone with an allotment, or any growing patch, there’s a high chance they’ll have planted some courgettes. From just one seed, a bounteous plant emerges, triffid-like, sending out shoots to find ever more space to grow its delicious fruit and flowers. There are many ways to cook a courgette, but I often put them at the centre of the plate. Filled with piquant rice and a butter-rich tomato sauce, they make a stunning, vegetable-led main course.

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