This is a personal favourite, it does a great job of taking pretty budget ingredients (courgettes and rice) and transforms them into something really delicious, just with the magic of an oven and a little honey and thyme.

Ain’t life grand?

Cooking time: 10 mins prep, 20 mins cooking, (30 mins total).

To wash up: 1 mixing bowl, 1 microwavable bowl, 1 knife and board, 1 baking tray.


  • 4 fresh courgettes
  • 1 big blob of honey
  • 2 tbsp of paprika
  • 2 tbsp of cooking oil
  • 2 tbsp of butter, melted (20s in microwave)
  • Salt to taste
  • 1 handful of fresh thyme, torn
  • 2 mugs of rice
  • 1 tbsp coconut oil
  • 4 tbsp of fresh yogurt
  • 1 squirt of hot sauce
  • 1 handful of fresh cherry tomatoes
  • 1 handful of fresh feta


  1. Start off by pre-heating the oven to gas mark 6 (200’c).
  2. Next up, halve each courgette length ways, so that both halves can lie flat on a baking tray and score zig zag cuts through the flesh of each without piercing the skin.
  3. Mix the honey, paprika, oil and butter in a bowl until smooth.
  4. Rub the mixture into the flesh of each courgette until all are evenly covered.
  5. Sprinkle over the salt and half of the thyme before popping on a foil covered tray and into the pre-heated oven for 15-20 mins.
  6. While it’s cooking pop the rice in a microwavable dish with 4 mugs of water and the coconut oil. Cover and cook on high for 11 minutes.
  7. Next mix the yogurt and hot sauce to a desired consistency.
  8. Once the courgettes are cooked and falling away from their skin, top with chopped tomatoes, feta and the rest of the thyme before splattering with the yogurt.
  9. Serve on top of a mound of rice and wash down with a cold beer.

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