Beef stuffed courgettes

    1 hour 20 min

    A great way of making use of very large courgettes when in-season. They are stuffed with a creamy minced beef mixture and baked to perfection.

    19 people made this

    Serves: 4 

    • 2 very large courgettes, ends trimmed
    • 1 teaspoon vegetable oil
    • 1/2 onion, chopped
    • 3 cloves garlic, finely chopped
    • 335g minced beef
    • 1/2 teaspoon ground paprika
    • 30g butter
    • 3 tablespoons plain flour
    • 175ml milk
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon ground nutmeg or to taste
    • salt to taste
    • 60g grated Parmesan cheese, divided

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Bring a large pot of water to the boil and add the courgettes. Set heat to medium and cook the courgettes until they feel slightly soft when pressed with a wooden spoon, about 20 minutes. Drain the courgettes and set aside to cool.
    2. Meanwhile, heat the vegetable oil in a frying pan over medium heat and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the minced beef and cook and stir until the beef is no longer pink, about 8 minutes. Stir in the paprika and set aside.
    3. Cut the courgettes in half lengthways and scoop out the flesh with a spoon, leaving a 1.25cm thick shell. Chop the courgette flesh and mix into the beef.
    4. Preheat oven to 180 C / Gas 4.
    5. In a saucepan over low heat, melt the butter and whisk in the flour until smooth. Pour in the milk, a little at a time and bring the mixture to a simmer, whisking constantly. Whisk in white pepper, nutmeg and salt. Stir in half the Parmesan cheese to create a smooth sauce. Mix the white sauce thoroughly with the beef. Place the courgette halves into a baking dish. Fill the courgette shells with the beef and sprinkle each with about 1 1/2 tablespoons of the remaining Parmesan cheese.
    6. Bake in the preheated oven until the Parmesan cheese topping begins to turn golden brown, about 15 minutes.
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    Reviews in English (10)


    Added two green chillies to spice up a little yum yum  -  07 Aug 2013


    I really enjoyed the white sauce instead of the traditional tomato sauce most stuffed zucchini recipes call for. I will be making again, but adding more seasonings.  -  08 Aug 2011


    This was delicious, and less trouble to prepare than I had feared. Next time I might increase it to three zucchinis, because there was way too much filling to fit in two. I guess it didn't matter that it overflowed, though. I'm wondering if I could use sour cream or plain yogurt instead of milk for a more stroganoff-like taste. Mushrooms would be a tasty addition too. I'll try that the next time I find zucchini (it isn't easy to come by in Taiwan where I live).  -  07 Apr 2011  (Review from Allrecipes US | Canada)

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