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Italian stuffed courgettes

Italian stuffed courgettes

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A star rating of 4.2 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal244
fat17g
saturates3g
carbs14g
sugars5g
fibre3g
protein10g
low insalt0.5g
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Ingredients

  • 4 courgettes , halved lengthways
  • 3 tsp extra-virgin olive oil
  • mixed salad , to serve

For the stuffing

  • 50g dried white breadcrumbs
  • 50g pine nuts
  • 6 spring onions , trimmed and finely sliced
  • 1 garlic clove , crushed
  • 6 sundried tomatoes in oil, drained
  • 1 tbsp thyme leaves
  • 25g parmesan or vegetarian alternative, finely grated

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.

  • STEP 2

    To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.

  • STEP 3

    Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 4.2 out of 5.13 ratings
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