Baked parmesan courgettes

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Scoop the seeds from the middle of each courgette half with a teaspoon so that you have 16 'boats'. Put in one large or two smaller ovenproof dishes and season. Mix together the tomatoes, garlic, chilli and rosemary with a slug of olive oil and season.
2. Pile the mixture into the courgettes then cover the dishes with foil. Bake for 30 minutes or until tender, then remove the foil and scatter the breadcrumb mix over. Drizzle with olive oil and bake for another 20 minutes until golden and crisp.

227 kcalories, protein 9.2g, carbohydrate 15.5g, fat 14.7 g, saturated fat 3.8g, fibre 2.6g, salt 0.49 g

Latest comments and suggestions

• Philippa

  23 November 2007

  Philippa rated this recipe

  

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• goodgrub

  07 April 2008

  goodgrub rated and commented on this recipe

  

  so easy and tasty

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• nellyj

  12 May 2008

  nellyj rated and commented on this recipe

  

  Really delicious with a good chilli kick!

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• Dana

  01 July 2008

  Dana rated and commented on this recipe

  

  Very good... made it as a side dish for fish.

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• Geri

  08 August 2008

  Geri commented on this recipe

  We all loved this! Being a plonker, though, I didn't read the recipe properly and mixed the breadcrumbs in with the other ingredients at the beginning. Still worked!

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• Carolyn

  03 September 2008

  Carolyn rated and commented on this recipe

  

  Served as a side dish at a barbque. Were so good that they finished in a few minutes. Next time will do more.

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• Ros

  14 September 2008

  Ros commented on this recipe

  I already make a similar recipe with mushrooms instead of tomatoes and thyme (fresh or dried) instead of rosemary, which can be topped with any good grated cheddar cheese - delicious.

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• lelimey

  28 September 2008

  lelimey commented on this recipe

  This is one of my favourite current recipes. It works really well with marrow too - I just cut that into chunks (think big polo's!) scoop out the middle and bake it in the same way, it looks fantastic and it's just as tasty.

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• Alexandra

  20 October 2008

  Alexandra rated and commented on this recipe

  

  Excellent, served at room temperature, leftovers are great too, I will definately be making this again.

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• JaneR

  21 January 2009

  JaneR rated and commented on this recipe

  

  This is a great recipe. I regularly make it, either for lunch, or a side with fish. Really tasty and makes courgettes a bit more interesting, especially when you have loads and have to be inventive!

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• Lauzi

  13 May 2009

  Lauzi rated and commented on this recipe

  

  Perfect mid-week meal, all the family loved it, and it can be easily altered to fit fussy eaters - swap the parmesan for mozzarella, cheddar or any cheese, add mushrooms, different herbs... Yum :)

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• Carolyn

  04 June 2009

  Carolyn commented on this recipe

  In this recipe it is unclear if you use the scooped out courgette or discard it - someone please clarify - thanks

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• Lois

  05 June 2009

  Lois commented on this recipe

  Carolyn, I would suggest that you only scoop out the seeds leaving the flesh still in the boats. If using say a marrow you can chop the flesh and mix with the other ingredients. Hope this helps.

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• Cat

  24 June 2009

  Cat rated and commented on this recipe

  

  I hoped this would be the recipe which converted me to liking courgettes, rather than just tolerating them: sadly, although the filling was nice, the courgettes still just tased of courgette (rather than taking on any of the other flavours). Maybe I'll have to accept that courgettes just aren't my thing!

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• Girl Flower

  12 August 2009

  Girl Flower rated and commented on this recipe

  

  We love this recipe.. Really adds something to the courgettes and makes a side dish a bit special. Have made it twice this week already!

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Ingredients

• 8 small courgettes , halved lengthways
• 4 plum tomatoes , chopped
• 2 garlic cloves , crushed
• 1 chilli , deseeded and finely chopped
• 1 tsp finely chopped rosemary
• olive oil
• 4 tbsp breadcrumbs mixed with 6 tbsp grated parmesan

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Serves 4

Preparation and cooking times

Ingredients

• 8 small courgettes , halved lengthways
• 4 plum tomatoes , chopped
• 2 garlic cloves , crushed
• 1 chilli , deseeded and finely chopped
• 1 tsp finely chopped rosemary
• olive oil
• 4 tbsp breadcrumbs mixed with 6 tbsp grated parmesan

227 kcalories, protein 9.2g, carbohydrate 15.5g, fat 14.7 g, saturated fat 3.8g, fibre 2.6g, salt 0.49 g

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