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Two plates serving stuffed baked courgettes with garlic & herb crumbs & pine nuts

Stuffed baked courgettes with garlic & herb crumbs & pine nuts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy these stuffed baked courgettes on their own with a dressed salad for lunch, or as a side to grilled salmon, roast chicken or lamb

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal223
fat15g
saturates2g
carbs14g
sugars3g
fibre3g
protein7g
salt0.3g
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Ingredients

  • 4 medium courgettes, halved lengthways
  • 3 garlic cloves, crushed
  • 100g fresh breadcrumbs
  • 1 lemon, zested
  • 3 tbsp extra virgin olive oil
  • 4 tbsp finely chopped oregano
  • large pinch of thyme leaves
  • 30g pine nuts

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Carefully scoop out and discard the watery core from the courgettes using a teaspoon, leaving a 1cm border. This should give you a ‘boat’ shape for the filling.

  • STEP 2

    Put the garlic, breadcrumbs, lemon zest, olive oil, oregano, thyme and a pinch of sea salt in a medium bowl and stir to combine.

  • STEP 3

    Carefully spoon the filling into the hollowed-out courgettes. Sprinkle the pine nuts on top and bake for 18-25 mins until the courgettes are tender and the crumbs golden.

RECIPE TIPS

MAKE IT YOUR OWN
The filling can be varied depending on your tastes. Try adding 50g grated parmesan (or a vegetarian alternative), or two anchovy fillets, finely chopped. You could also add chopped parsley for an extra bit of freshness.

Goes well with

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