Stuffed courgettes (Calabacines rellenos)

    1 hour 30 min

    This dish is a firm favorite in Gibraltar where we have an important Italian ancestry coupled with Spanish and British influence in our taste for Mediterranean food. These mighty moreish little courgettes stuffed with their own flesh, cheese, eggs and herbs are mouthwateringly good, the whole family will enjoy these nibbles - guaranteed! We often serve this for the children as a wholesome dinner too. Well worth the effort it takes to prepare.


    -, Gibraltar
    5 people made this

    Makes: 40 stuffed courgette (halves)

    • 20 small courgettes, ideally 5in long
    • 1/4 ball hard Edam cheese, grated (or use some flavoursome grated Cheddar)
    • 50g breadcrumbs
    • 1 bunch parsley leaves, chopped or 3 teasppoon dried
    • 1 teaspoon oregano, dried or fresh (optional, use sparingly)
    • 4 cloves garlic, finely chopped
    • 1 level teaspoon of Maldon salt or 1/2 teaspoon table salt
    • 1 good grind black pepper
    • 1 teaspoon fresh garlic chives (optional)
    • 5 tablespoons olive oil
    • finely chopped mushrooms or bacon (optional)
    • 5 eggs, beaten

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. Place all the courgettes in a large pan. Cover with water and add salt. Bring to the boil and simmer for about 20 minutes until a fork inserted into a courgette tells you they are soft and tender inside.
    2. While this is cooking, you can prepare all the other ingredients. Tip them all together into a large clean bowl (don't mess too many dishes, place everything straight into this large bowl), except the eggs which should be broken one at a time in a separate bowl and added once you know they are good.
    3. Once the courgettes are cooked, drain the water, add some cold water to cool them quicker. Drain again. Cut each courgette one at a time and place them on you worktop to cool. To do this, cut the "head" and "tail" from each end then slice them along the length in half. Allow to cool. When they are all done, using a tablespoon, scoop out the flesh from each half and place this flesh into a large fine mesh sieve. Scoop them so you are left with only a bit of flesh on the green courgette and a "boat" onto which you will be stuffing them.
    4. With all the flesh in the sieve, push down with the back of a spoon to remove as much of the water in the courgette as possible. Add this to the rest of the ingredients and mix together well. You are now ready to stuff your courgettes. Take a spoonful of the mix and place this into each courgette half (you will get the hang of how much to put in each, but roughly level them off with a slight rounded surface)
    5. Preheat the oven to 190 C / Gas 5. Oil two baking trays. Place all courgettes onto the baking trays.
    6. Bake in the middle shelf of your oven for 25 minutes. Check them and remove them when the topping turns golden brown or slightly crisp according to taste.
    7. Allow to cool. These will keep for 24 hours in the fridge, can be good for picnics, packed lunches or brunch but I prefer to eat on the same day slightly warm.


    Large courgettes do not work well with this recipe. The small light green ones are ideal. Personally I like to add fresh ingredients from the fridge as available, such as mushrooms, bacon, chopped peppers etc., cooked first. Make it your own by adding your own personal favorite ingredient.

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