Courgette stuffed with goat's cheese


    Delight your friends and family with these tasty vegetarian morsels made with courgette and goat's cheese.

    7 people made this

    Serves: 4 

    • 4 courgettes, ends trimmed
    • 3 tablespoons vegetable oil
    • 1 onion, minced
    • salt and pepper, to taste
    • 2 tomatoes, finely chopped
    • 2 carrots, grated
    • 1/2 teaspoon dried oregano
    • 3 cloves garlic, minced
    • 150g goat's cheese

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Cut each courgette into three sections then carefully remove the centre core of each, leaving about 1.5cm on the base. Finely chop and reserve the removed core.
    3. Warm the oil in a frying pan over a medium heat then add the onion and cook and stir until soft, about 4 to 6 minutes. Add the seasoning, tomato, carrots, chopped courgette core, oregano and garlic. Cook and stir for a few minutes then remove from the heat. Crumble in the goat's cheese as finely as you can and mix.
    4. Carefully fill each hollowed out courgette piece with the mixture using a small spoon. Transfer to a lightly oiled baking dish, standing upright.
    5. Bake in the preheated oven for 30 to 35 minutes, or until the courgette is tender yet holding its shape. Remove from the oven and serve warm or cold.

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