Stuffed Courgettes

Transform your garden-fresh zucchini into a show-stopping side dish with this Stuffed Courgettes recipe, a vibrant blend of Mediterranean flavors perfect for any mealtime. Each courgette (zucchini) half is hollowed out and filled with a savory mixture of sautéed onions, garlic, red bell pepper, juicy tomatoes, herbs, and breadcrumbs, all lightly bound with the richness of Parmesan cheese. This baked dish boasts a golden, cheesy topping and tender vegetable shells, offering a delightful contrast in textures. Ready in under an hour, it’s an easy yet elegant option for weeknight dinners, holiday spreads, or vegetarian-friendly gatherings. Plus, it’s a great way to use up seasonal produce! Serve these stuffed courgettes warm as a beautiful appetizer, a healthy side dish, or a satisfying vegetarian main course.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large courgettes (zucchini)
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 1 small, diced red bell pepper
• 1 medium, diced tomato
• 2 tablespoons, chopped fresh parsley
• 50 grams breadcrumbs
• 40 grams grated Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

Wash the courgettes and cut them in half lengthwise. Use a spoon to scoop out the flesh, leaving a 1 cm thick shell. Reserve the courgette flesh.

Step 3

Place the hollowed courgette shells on a baking tray, brush them lightly with 1 tablespoon of olive oil, and season with a pinch of salt. Set them aside.

Step 4

In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Add the minced garlic and diced red bell pepper to the skillet, cooking for another 2-3 minutes until softened.

Step 6

Chop the reserved courgette flesh into small pieces and add it to the skillet along with the diced tomato. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated.

Step 7

Remove the skillet from the heat and stir in the chopped parsley, breadcrumbs, and half of the grated Parmesan cheese. Season with salt and black pepper to taste.

Step 8

Spoon the vegetable mixture into the prepared courgette shells, spreading it evenly.

Step 9

Sprinkle the remaining Parmesan cheese over the top of the stuffed courgettes.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the courgettes are tender and the tops are golden brown.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1308.2g)

Amount per serving	% Daily Value*
Calories	903.7

Total Fat 46.2g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 40mg	0%
Sodium 3904.1mg	0%
Total Carbohydrate 99.6g	0%
Dietary Fiber 15.4g	0%
Total Sugars 40.5g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 645.3mg	0%
Iron 7.0mg	0%
Potassium 2859.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 15.7%

Carbs: 41.3%