Cheesy baked courgettes

Cheesy baked courgettes

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(6 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Liven up grilled meats or fish with this summery side dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal159
  • fat8g
  • saturates5g
  • carbs13g
  • sugars5g
  • fibre2g
  • protein10g
  • salt0.29g
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  • 4 courgette, halved lengthways



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 chilli, deseeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • handful chopped herbs, such as mint, parsley and basil



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp dried breadcrumbs


  1. Heat oven to 200C/180C fan/gas 6. Use a teaspoon to scoop the seeds from the middle of each courgette half, then place them in a large baking tray.

  2. Mix together the ricotta, zest, chilli and herbs, and season with salt and pepper. Pile the stuffing into the courgettes and top with breadcrumbs. Bake for 35 mins until the courgettes are tender and the topping is golden and crisp.

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Comments (11)

embloom's picture

A decent side dish, but needed plenty of salt. I think finely grated parmesan in amognst breadcrumbs might have helped, and perhaps some vine tomatoes squashed in too.

diane7liverpool's picture

Made this to use up some rather large courgettes from the gardens. We all loved it. Takes minutes to prepare and comes out the oven crispy and tasty.

jan0309con's picture

Be careful though with your choice of cheese if you want a 'cheesier' flavour, Parmesan is NOT vegetarian.

allerton's picture

I have Courgettes and Mascarpone in the fridge can I substitute or should I go shopping?

carolyn12's picture

I briefly blanced the courgette halves in boiling water and added a tablespoon os light cream cheese. Great delicate flavour.

salvia's picture

I find it better to briefly blanch the courgette halves in boiling water before stuffing as they can become very dry, especially if you use a fan oven. Using a mix of cheeses helps with flavour.

keithhodkinson's picture

Spread a little tomato puree in the courgette halves before adding the filling will improve the colour and give more flavour, and yes, some grated parmesan or even cheddar over the breadcrumbs will make it even better!

eyendall's picture

For a while I was wondering why one wanted to place the seeds on the baking tray, and what to do with the halves ;-)

tommietom's picture

Is not RICOTTA a kind of cheese?

lelimey's picture

Ricotta is a cheese. If you want it "cheesier" you could always add parmesan to the breadcrumbs as a suggestion?

mahdeene's picture

Because I love Cheese, I would like to make these: Cheesy Baked Courgettes, but where in the 'ingredients' does it mention CHEESE?

Is it meant to be grated on top of the breadcrumbs or is it mixed in with the stuffing??

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