Beef stuffed courgette

    1 hour 10 min

    This is a delicious Italian-inspired dish. Hollowed out courgette halves are stuffed with seasoned minced beef and baked, in a wonderful tomato sauce.

    127 people made this

    Serves: 6 

    • 1 large courgette, cut in half lengthways
    • 1 teaspoon garlic salt
    • 4 tablespoons olive oil
    • 1 onion, chopped
    • 1 teaspoon finely chopped garlic
    • 675g lean minced beef
    • 2 eggs
    • 180g Italian seasoned breadcrumbs
    • 1 tablespoon dried basil
    • 4 tablespoons grated carrot
    • 25g grated Parmesan cheese
    • 750g tomato based pasta sauce, divided
    • 120g grated mozzarella cheese

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Scoop out and discard courgette seeds, leaving the hollowed-out shells. Sprinkle the garlic salt into the hollowed-out courgette and set aside.
    3. Heat olive oil in a frying pan over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes. Remove from heat and allow to cool.
    4. In a mixing bowl, mix the minced beef, eggs, breadcrumbs, basil, carrot and Parmesan cheese together with the onion mixture.
    5. Stuff the courgette halves with the meat mixture and place them into a baking dish. Spoon about half the pasta sauce over the courgette, covering all the meat and allowing sauce to drip down the sides of the courgette shells.
    6. Bake in preheated oven until the meat is no longer pink in the centre and the courgette halves are tender, about 45 minutes. An instant-read thermometer inserted into the centre should read at least 70 degrees C.
    7. Sprinkle mozzarella over the courgette and return to oven until the cheese melts, about 5 more minutes.
    8. Heat the remaining pasta sauce in a small saucepan over medium heat while the courgette halves are cooking. Serve the courgette with the additional sauce on the side.

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    Reviews in English (69)


    Unfortunately my hubby and i never enjoyed these as much as we thought we would've!I won't be making them again  -  31 Aug 2013


    These green, meaty boats looked so awesome going into the oven and I had really high hopes for the outcome, but I was a little disappointed. I will definitely make them again, but not without a couple changes. The "1 large zucchini" written for the original recipe, must've been from a mutant garden strain b/c I scaled the meat back to 1 lb. and ended up cramming 3 1/2 medium zucchinis with the meatloaf mixture, as well as making a couple random meatballs on the side. The end result was unfortunately on the bland side, (splash splash of Sriracha to the rescue!) so next time around, the meat and sauteed veggies need to be more heavily seasoned, possibly w/ more garlic, red pepper flakes, thyme, oregano, Italian Seasoning, etc... Also, I think I would rather prepare these like a stuffed bell pepper where I'd brown the meat prior to stuffing, then just pop the boats in the oven to melt the cheese, only b/c I wasn't too thrilled with the accumulation of grease in the zucchinis. Oh yeah, I also dropped it to 1 egg and 1/2 c. Italian bread crumbs, since I had a little less meat, and the bake time was dead-on. Overall a 3.5 star recipe that (CHEER! My 3-year old gobbled up!) might just need some tweaking b4 I'd make again.  -  19 Aug 2010  (Review from Allrecipes US | Canada)


    I've been making these for years and we love them! If you use ground round there shouldn't be an accumulation of grease in the zucchini boat. If all I have is ground chuck (with 15% fat) then you are better off browning the meat first and mixing then mixing it with some of the sauce. Terrific way to use zucchini when your garden is producing more than you can handle! Toss a salad & serve with crusty bread or garlic toast.  -  20 Aug 2010  (Review from Allrecipes US | Canada)