Sausage stuffed courgettes

    Sausage stuffed courgettes


    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.

    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.

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    Reviews (1)


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

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