Sausage stuffed courgettes

    Sausage stuffed courgettes

    (148)
    50saves
    1hr5min


    137 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.

    Ingredients
    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

    Method
    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.
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    Reviews & ratings
    Average global rating:
    (148)

    Reviews in English (148)

    BryonyGodin
    1

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

    by
    83

    I made some tweaks only because my 2 zucchini were quite small, and this recipe didn't steer me wrong! I basically halved all the other ingredients, left out zucchini in the stuffing mix, used dried basil (1/2 tsp, plus a 1/2 tsp dried oregano), and left the garlic at the full 3 cloves. We couldn't find just one link of chicken sausage, so we used regular Italian sausage. Oh boy was this tasty! One last tweak, I didn't want to try and use just a part of a can of tomatoes, so I used 1 large Roma tomato, finely diced and tossed it in with the onions to cook them down. Deglazing the pan with chicken broth is a taste booster as well. I can't wait to make this again!  -  09 Jan 2011  (Review from Allrecipes US | Canada)

    by
    58

    This was delicious! I made a few changes based on what I had on hand that turned out rather well. First, I had Italian zucchini ( we call them hand gernades) so I hollowed them out and stuffed them with the filling. Before placing them in the oven, I brushed the outsides with olive oil. Next, I didn't have chicken sausage so I poached a chicken breast with garlic and onion and shredded it. Then I added Italian seasoning to the mixture since the meat did not have the sausage seasoning. Finally, I was low in parmesan cheese, so I threw in some mazzarella. They were amazing! My husband doesn't typically like veggies and he loved it! I served it with pasta and tomato sause and garlic bread. I am actually going to be making this again tonight! Thanks for an awesome dish!  -  05 Oct 2010  (Review from Allrecipes US | Canada)

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