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.
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
50g grated Parmesan cheese
1 tablespoon chopped fresh basil
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 190 C / Gas 5.
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.
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.
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.