Cheesy baked courgettes

Cheesy baked courgettes

  • 1
  • 2
  • 3
  • 4
  • 5
(8 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
Save to My Good Food
Please sign in or register to save recipes.


  • 4 courgettes, halved lengthways



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

  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • zest 1 lemon



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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Jul, 2012
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.
19th Jul, 2011
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.
10th Aug, 2010
Be careful though with your choice of cheese if you want a 'cheesier' flavour, Parmesan is NOT vegetarian.
15th Jul, 2010
I have Courgettes and Mascarpone in the fridge can I substitute or should I go shopping?
28th May, 2010
I briefly blanced the courgette halves in boiling water and added a tablespoon os light cream cheese. Great delicate flavour.
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.
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!
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 ;-)
19th May, 2010
Is not RICOTTA a kind of cheese?
19th May, 2010
Ricotta is a cheese. If you want it "cheesier" you could always add parmesan to the breadcrumbs as a suggestion?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?