Stuffed courgettes

Stuffed courgettes with tomatoes, basil and parmesan
Courgette season is still very much underway, as was evidenced by the gigantic courgette that my dad brought home from his allotment this week. With a glut of regular-sized courgettes already in the house, he offered this vegetable goliath to me, and of course I gladly accepted. Such a magnificent beast needed a fitting recipe, and keeping it (essentially) whole seemed like a nice way to cook it.

This recipe was inspired by a dish that lovely friends of ours made at a dinner party a couple of years ago. I didn’t have the exact recipe to hand, so this is a loose interpretation of the original incarnation, but I remembered the inside of the courgette being stuffed back into the filling, I remembered tomatoes being invited to the party, and I remembered two types of cheeses going in there. Let’s be honest, I mainly remembered the two types of cheese. Then garlic had to be added, as it is to basically all of our food in this household, and then a few herbs which work well with both courgettes and tomatoes made an appearance too. Although it may have deviated from the initial recipe we ate a few years ago, I’m very pleased with the results: a vibrant, vegetarian* dish packed with summery tastes.
*Excuse the parmesan! Use a substitute if you’re very strictly veggie.
Ingredients for vegetarian stuffed courgettes
Ingredients (serves 2 as a main course, or 4-6 as a starter)
1 very large courgette
2 large ripe tomatoes
1 tsp oregano
1 tsp dried thyme
1-2 cloves of garlic, finely chopped or crushed
Small handful basil leaves, roughly chopped
2 mozzarella balls
Small handful grated parmesan
Salt and pepper
Good quality olive oil

Method
1. Preheat the oven to 180C fan/200C/Gas Mark 6.
2. Halve the courgette lengthways, so that both halves can sit steadily cut-side up. Use a spoon to scoop out the soft flesh, leaving at least 1-2cm of skin around the outside, but don’t throw away the insides – roughly chop the flesh and place in a large bowl.
Scooping the flesh out the courgette and leaving aside for stuffing later
3. Use a pastry brush to spread a thin layer of oil on both the outside and the inside of the cut out courgette. Season both sides generously with salt and pepper and place on a large baking tray.
Oiling and seasoning the courgette skins ready for stuffing
4. Remove the seeds from the tomatoes and chop into small pieces. Add to the courgette flesh, along with the oregano, thyme and chopped garlic and basil. Mix well.
Ingredients for the courgette  stuffing
Stuffing for the courgettes
5. Chop the mozzarella into small cubes and stir through the stuffing, seasoning to taste with salt and pepper.
Chopped mozzarella for courgette stuffing
Courgette stuffing with mozzarella added
6. Pack the stuffing inside the courgette skins – don’t be afraid to pile this high, as it will melt and sink in the oven.
Stuffing the courgette skins
Stuffing the courgette skins
7. Sprinkle with parmesan cheese and drizzle with a little extra olive oil.
Topping the stuffed courgettes with parmesan
8. Bake for about 30 minutes, or until the skins are tender and the stuffing is golden brown. Cooking times will depend on the size of your courgettes – if your vegetables aren’t quite as giant as this one was then reduce the cooking time by at least 10 minutes (baby courgettes will need as little as 8-10 minutes in the oven).
Stuffed courgettes
We had these as a vegetarian main course, served with some paprika-spiced sweet potato wedges, but this is a great dish to have as a starter. Find some mini courgettes at the shop and serve up one per person for a cute and tasty start to a late-summer meal.
Stuffed courgette served with sweet potato wedges
What’s your favourite way to cook courgettes? Grilled, stuffed, sautéed…?

2 thoughts on “Stuffed courgettes

  1. Pingback: Individual summer puddings | The Proof of the Pudding

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