Cheesy baked courgettes

Cheesy baked courgettes

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(6 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 4 courgettes, halved lengthways
    Courgette

    Courgette

    corr-zjet

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

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

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

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

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

  • 1 chilli, deseeded and finely chopped
    Chillies

    Chilli

    chill-ee

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

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

    Parsley

    par-slee

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

  • 4 tbsp dried breadcrumbs

Method

  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, questions and tips

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embloom
10th Jul, 2012
3.05
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
19th Jul, 2011
5.05
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
10th Aug, 2010
Be careful though with your choice of cheese if you want a 'cheesier' flavour, Parmesan is NOT vegetarian.
allerton
15th Jul, 2010
I have Courgettes and Mascarpone in the fridge can I substitute or should I go shopping?
carolyn12
28th May, 2010
5.05
I briefly blanced the courgette halves in boiling water and added a tablespoon os light cream cheese. Great delicate flavour.
salvia
20th May, 2010
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
20th May, 2010
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
20th May, 2010
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
19th May, 2010
Is not RICOTTA a kind of cheese?
lelimey
19th May, 2010
Ricotta is a cheese. If you want it "cheesier" you could always add parmesan to the breadcrumbs as a suggestion?

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