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.
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Recipe Information
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
Instructions
Preheat your oven to 190°C (375°F).
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.
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.
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.
Add the minced garlic and diced red bell pepper to the skillet, cooking for another 2-3 minutes until softened.
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.
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.
Spoon the vegetable mixture into the prepared courgette shells, spreading it evenly.
Sprinkle the remaining Parmesan cheese over the top of the stuffed courgettes.
Bake in the preheated oven for 20-25 minutes, or until the courgettes are tender and the tops are golden brown.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 950 mg | 20% | |
*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.
