Three Cheese Stuffed Courgettes

    Three Cheese Stuffed Courgettes


    76 people made this

    About this recipe: This is a simple, yet delicious appetiser, starter or side dish. Courgette halves are stuffed with a mixture of ricotta, Parmesan and mozzarella cheese and then baked.

    Makes: 4 

    • 2 courgettes, halved lengthways
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 125g ricotta cheese
    • 4 tablespoons grated mozzarella cheese
    • 2 tablespoons grated Parmesan cheese
    • 1 teaspoon fresh lemon juice
    • 2 teaspoons dried basil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 230 C / Gas 8. Grease a baking tray.
    2. Scoop out the seeds of each courgette half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
    3. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four courgette halves. Arrange stuffed courgette on greased baking tray.
    4. Bake in preheated oven until courgette is tender and filling is beginning to brown, 15 to 20 minutes.
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    Reviews in English (85)


    - Rated on  -  15 Aug 2016


    Delicious. Great, simple but really tasty recipe. Cooked it as a starter for eight people but could easily make enough for a large number at a summer buffet/barbecue. I added 1 tablespoon of seasoned breadcrumbs that also had a sprinkling of chilli flakes included and cooked each courgette half wrapped in a square of greased foil. I didn't have enough mozzarella so added some finely grated Swiss cheese to bulk up the cheese content.  -  22 Jul 2015


    This was very good. I used it as a veggie dish for dinner. I made one change - I added a small amount of fresh minced garlic. When I make it again, which I will, I am going to top them with a bread crumb topping. I think that will add a great crunch and texture.  -  20 Jul 2007  (Review from Allrecipes US | Canada)

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