Sausage stuffed courgettes

Sausage stuffed courgettes


136 people made this

About this recipe: Courgettes or marrows stuffed with a mixture of sausage, onion, tomato and breadcrumbs make a delicious light summer meal. Use your favourite sausage and try topping with different cheeses, if you like.


Serves: 4 

  • 2 courgettes, ends trimmed
  • 3 tablespoons olive oil
  • 2 thick sausages, skins removed
  • 2 teaspoons dried red chilli flakes
  • 1 pinch salt and ground black pepper to taste
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (400g) tin diced tomatoes, drained
  • 25g breadcrumbs
  • 50g grated Parmesan cheese
  • 1 tablespoon chopped fresh basil

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat oven to 190 C / Gas 5.
  2. Cut a 7mm thick slice along the length of each courgette. With a spoon, scoop out the flesh, leaving a wall all around the courgette. Discard or save the flesh for another use. Chop up the long slices of courgette.
  3. Heat the olive oil in a frying pan over medium heat, and cook the sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the red pepper chilli flakes, and season with salt and black pepper. Stir in the chopped courgette, onion and garlic, and cook until the onion is softened, about 5 minutes. Scrape the sausage mixture into a bowl and stir in the tomatoes, breadcrumbs, Parmesan cheese and basil until the stuffing is thoroughly combined.
  4. Lightly stuff the courgette boats with the stuffing, place the courgette into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

Recently viewed

Reviews (1)


Very simple, tasty and fairly healthy meal... very nice! - 31 Jul 2013

Write a review

Click on stars to rate