Cheesy baked courgettes

Latest comments and suggestions

• Mahdeene

  19 May 2010

  Mahdeene commented on this recipe

  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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• lelimey

  19 May 2010

  lelimey commented on this recipe

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

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• Conny

  19 May 2010

  Conny commented on this recipe

  Is not RICOTTA a kind of cheese?

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• eyendall

  20 May 2010

  eyendall commented on this recipe

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

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• Keith Hodkinson

  20 May 2010

  Keith Hodkinson commented on this recipe

  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!

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• Ros

  20 May 2010

  Ros commented on this recipe

  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.

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• Carolyn

  28 May 2010

  Carolyn rated and commented on this recipe

  

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

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• Mim

  15 July 2010

  Mim commented on this recipe

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

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• jan0309con

  10 August 2010

  jan0309con commented on this recipe

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

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• diane7liverpool

  19 July 2011

  diane7liverpool rated and commented on this recipe

  

  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.

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• Stevie B

  10 July 2012

  Stevie B rated and commented on this recipe

  

  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.

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• MarieB

  27 April 2013

  MarieB rated this recipe

  

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Ingredients

• 4 courgettes , halved lengthways
• 250g tub ricotta
• zest 1 lemon
• 1 chilli , deseeded and finely chopped
• handful chopped herbs, such as mint, parsley and basil
• 4 tbsp dried breadcrumbs

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Ingredients

• 4 courgettes , halved lengthways
• 250g tub ricotta
• zest 1 lemon
• 1 chilli , deseeded and finely chopped
• handful chopped herbs, such as mint, parsley and basil
• 4 tbsp dried breadcrumbs

Per serving

159 kcalories, protein 10g, carbohydrate 13g, fat 8 g, saturated fat 5g, fibre 2g, sugar 5g, salt 0.29 g

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