Cheesy stuffed courgettes

    50 min

    This is one of my family's favourite vegetarian recipes. It pleases everyone, even those who usually turn up their nose at the thought of eating courgettes!

    2 people made this

    Serves: 4 

    • 3 tablespoons extra virgin olive oil
    • ½ onion, finely chopped
    • 250g pancetta, diced
    • 50g frozen peas, thawed
    • 1 tablespoon freshly chopped parsley
    • 4 large courgettes, halved lengthwise and flesh scooped out
    • 50g fontina cheese, sliced

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat oven to 180 C / Gas 4. Lightly grease a large baking dish.
    2. Heat oil in a pan over medium heat. Add onion and pancetta. Cook and stir until onion has softened and pancetta is crispy; add peas add freshly chopped parsley.
    3. Spoon the filling into the hollowed out courgettes and arrange slices of fontina cheese on top.
    4. Bake in preheated oven for 30 minutes, or until golden brown on top. Serve with crusty bread.

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