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Sausage & herb stuffed courgettes

Sausage & herb stuffed courgettes

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A star rating of 4.7 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Everyone will love these cheesy stuffed courgettes with parsley and sausagemeat

Nutrition: per serving
NutrientUnit
kcal428
fat26g
saturates10g
carbs28g
sugars7g
fibre3g
protein18g
salt1.7g
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Ingredients

  • 4 large courgettes , halved lengthways
  • 2 tbsp olive oil
  • 1 onion , finely chopped
  • 1 garlic clove , finely chopped
  • 100g breadcrumb
  • 100g mature cheddar , grated
  • 25g finely chopped flat-leaf parsley
  • 175g Cumberland pork chipolata , squeezed from their skins
  • salad , to serve (optional)

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.

  • STEP 2

    Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.

  • STEP 3

    Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.

  • STEP 4

    Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins – cover towards the end if browning – until the courgettes are tender and the filling is golden. Serve with a salad, if you like.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

A star rating of 4.7 out of 5.12 ratings
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