Vegetarian stuffed courgettes

    1 hour 20 min

    These vegetarian stuffed courgettes are an Italian traditional dish during the summer, when the best local courgettes are available. They are hollowed out and then stuffed with a mixture of courgette, garlic, egg, Parmesan and Pecorino cheese, olives, capers and fresh herbs. Prepare in advance and serve at room temperature.

    14 people made this

    Serves: 10 

    • 10 rounded courgettes or small marrows
    • 1 clove garlic, crushed
    • 1/2 onion, finely chopped
    • 2 tablespoons extra virgin olive oil, or more as needed
    • 1/2 bunch fresh parsley, chopped, stems and leaves separated
    • 3 to 4 tablespoons white wine, divided
    • 2 slices bread, soaked in water for 5 minutes
    • 1 ladle of tomato passata, or more as needed
    • 3 small eggs or 2 large eggs
    • 50g grated Parmesan cheese
    • 50g grated Pecorino cheese
    • 2 tablespoons black olives, sliced
    • 2 tablespoons capers
    • 4 to 5 leaves fresh mint, chopped
    • 4 to 5 leaves fresh basil, chopped
    • salt, to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Cut the top off rounded courgettes (or slice long courgettes lengthwise). With a tablespoon, gently scoop out the flesh with a spoon, leaving a 5mm thick skin. Reserve the skins and place the flesh in a colander; sprinkle with and handful of coarse salt and let drain for 30 minutes. Place the colander on a plate or in a bowl to collect any liquid.
    2. Heat 2 tablespoons of oil in a pan over medium heat; add garlic, onions, stems of parsley and 1 tablespoon wine. Cook for 5 minutes or until the onion has started to soften. Squeeze any excess water from the courgette flesh and add to the pan. Stir to coat in oil and cook for 10 minutes.
    3. Squeeze any excess water from the soaked bread; break or crumble into the pan. Add tomato passata and 2 to 3 tablespoons of white wine. Stir and cook for about 10 minutes until well mixed. Remove from heat and cool.
    4. Preheat the oven to 180 C / Gas 4. Line a 20X30cm baking tin with baking paper.
    5. Transfer the cold mixture into a bowl; add eggs, grated cheese, capers, olives, parsley leaves, basil and mint. Season with salt and pepper and mix well.
    6. Prick the reserved hollowed-out courgettes with a fork; brush with some oil and sprinkle with salt. Divide the prepared mixture into the hollowed-out courgettes, brush the top with some more tomato sauce and sprinkle with more grated cheese. Place the filled courgettes in the prepared tin, fill with water to submerge them by half. Cover the pan with foil.
    7. Bake in the preheated oven for 35 to 40 minutes. Remove the foil and place under a hot grill for 5 minutes.
    8. Cover with foil and let cool at room temperature before serving.

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