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Stuffed courgettes recipe

1 rating

Make the most of seasonal courgettes with this delightful vegetarian recipe, perfect as a roast dinner side dish or served with a green salad for a light lunch. Roasting the stuffed courgettes gives them a lovely sweet flavour, while the crunchy Parmesan, herb and panko breadcrumb mix provides a satisfying crunch. See method

Serves 4
20 mins to prepare and 30 mins to cook
174 calories / serving

Ingredients

4 courgettes, halved lengthways
1 tbsp olive oil, plus 1 tsp and extra for greasing
75g panko breadcrumbs
40g (1 1/2oz) vegetarian hard cheese or Parmesan, grated
15g (1/2oz) basil, leaves picked and finely chopped
15g (1/2oz) chives, finely chopped

If you don't have courgettes, try using aubergine

Each serving contains

Energy
725kj
174kcal 9%
Fat
8g 12%
Saturates
3g 14%
Sugars
3g 3%
Salt
0.7g 12%

of the reference intake
Carbohydrate 16.4g Protein 8.5g Fibre 0.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Using a small spoon, gently scoop out the seedy flesh so the courgettes are slightly hollowed. Finely chop the scooped out flesh and reserve. Put the courgettes in a greased ovenproof dish, hollowed-side up.
Heat the 1 tbsp of olive oil in a frying pan, add the reserved flesh and cook for 3-5 mins until most of the liquid has evaporated and the flesh has just started to turn golden. Transfer to a bowl with the breadcrumbs, Parmesan, basil and chives. Season to taste with salt and freshly ground black pepper.
Pack the breadcrumb mix into the courgettes. The mixture will fill the hollows and spill onto the sides of the courgettes. Drizzle with 1 tbsp of oil. Bake for 25-30 mins, until the courgettes are tender and the breadcrumbs are golden (cover with foil 10-15 mins before the end of cooking time if the breadcrumbs are browning too much).

See more Courgette recipes