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Stuffed Courgette

Stuffed Courgette

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A fresh and healthy treat that's great when courgette is in season.MORE+LESS-


small courgette (zucchini, about 6 inches long)


cup frozen (thawed) whole kernel corn or cooled cooked fresh corn kernels


tablespoons diced red bell pepper


tablespoon chopped fresh or 1/2 teaspoon dried basil leaves


medium green onions, thinly sliced (2 tablespoons)


teaspoons olive or vegetable oil

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  • 1

    Cut courgette lengthwise in half; place courgette and water in microwavable dish.

  • 2

    Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 3 to 5 minutes or until courgette is crisp-tender.

  • 3

    When cool enough to handle, scoop centers from courgette, leaving 1/4-inch shells. Discard centers.

  • 4

    Mix remaining ingredients. Spoon about 2 tablespoons corn mixture into each courgette shell.

No nutrition information available for this recipe

How to cook the perfect stuffed courgettes

S tuffed marrows reek of wartime privation giant, woolly things made to stand in for everything from meat to bananas, thanks to their overwhelming lack of any discernible flavour. Stuffed courgettes, with their thinner skins and creamy flesh, are a far more attractive prospect, however, and popular throughout southern Europe and the Middle East. The classic Provençal version, stuffed with sunshine itself* is one of my favourites: a simple accompaniment to grilled fish or meat, they make a very satisfying meal in their own right, and the recipe is easily adapted to other Mediterranean veg such as peppers, aubergines – or even our very own marrow, should you be a fan.

(*not really – that would burn your tongue)


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Herby stuffed courgettes

Preheat the oven to 200°C, fan 180°C, gas 6. Meanwhile, cook the courgettes whole in a large pan of boiling water for 5 minutes, drain, then leave to cool slightly. Halve the cooked courgettes lengthways and scoop out the flesh. Set aside the hollowed-out halves and roughly chop the cooked flesh.

Heat the oil in a large frying pan, add the chopped courgette flesh and garlic, and cook for 5 minutes, until golden. Transfer the mixture to a large bowl and mix in the grated carrot, breadcrumbs, raisins, beaten egg, basil, thyme and most of the grated cheddar.

Spoon the mixture back into the hollowed-out courgette halves and scatter the reserved grated cheddar over the top. Arrange the courgettes side-by-side in a large baking dish and bake in the oven for 20 minutes, until the tops are a lovely golden brown.

8 ways with courgettes

Gardeners will know that a crop of courgettes always comes at once, and if you don’t harvest them soon enough, you will quickly have marrows on your hands.

These recipes work for green or yellow courgettes, and even marrows.

Summer Vegetable Slice

The beauty of this summer vegetable slice is that it can be eaten for breakfast, lunch or dinner.

Courgette Burgers

Try this meat-free burger alternative. These courgette burgers are both healthy and easy to make. If you have lots of courgettes, double the recipe and freeze some patties for later.

Baked Parmesan Courgette Fries

Want some fries to go with your courgette burger? Try Nadia Lim’s recipe for parmesan courgette fries.

Chocolate Courgette Cake

If you put vegetables in a cake, does that mean you can eat an extra slice? You’re definitely going to want a second slice of this delicious chocolate courgette cake.

Courgette Dip

Dip lovers will go crazy for this courgette dip. It is delicious with grilled pita bread, vegetable sticks or in sandwiches.

Curried Courgette Sandwich Pickle

Spice up your sandwiches and savoury dishes with this curried courgette pickle.

Zucchini, Mint and Feta Quiche

Jax Hamilton’s zucchini, feta and mint quiche is perfect for a vegetarian meal. Because it uses sliced bread as the base instead of pastry it is quick, cheap and healthy.

Freeze them

If you want to keep a stash of courgettes for later in the year, you can freeze them.

Cut the courgettes to your desired size, blanch them and then freeze free-flow on a tray until they are frozen. Once frozen, portion into ziplock bags.

Alternatively, grate the zucchini and freeze it in ziplock bags. It will be watery when it thaws, so just squeeze out the excess liquid before using.

Rinse the zucchini blossoms individually, removing any outer green leaves and inner pistil and stamen using a sharp knife. Take care not to tear the blossoms.

Once rinsed, place the bottom of each blossom into the opening of another to prevent from closing, and set aside to drain thoroughly. Pat dry before using.

In a mixing bowl, combine rice, onion, tomatoes, parsley, mint, garlic, and salt and pepper to taste. Add 1 to 2 teaspoons of olive oil to help bind and mix thoroughly.

Carefully fill each blossom with 1 teaspoon of the mixture.

Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet.

Continue until all blossoms are filled and placed snugly in a single layer in the pot.

Add the 1 cup of water and 1/4 cup of olive oil. Bring to a boil and cook over medium heat for 30 minutes.

Remove the blossoms from the pan using a slotted spoon or spatula and place on a platter or individual plates. Let cool to room temperature before serving.

What Kitchen Items do I need to make these Syn Free Chilli Stuffed Zucchini Boats?

Our Very Best Courgette Recipes To Try

Courgette Frittata With Pumpkin Crust
This frittata makes for a tasty gluten-free meal served warm or at room temperature with a side salad. The addition of the pumpkin crust makes this recipe a more substantial version of your typical frittata. 

Warm Courgette & Mozzarella Pasta Salad
This pasta salad recipe is a change from the usual saucy numbers, but equally as delicious with the soft, shredded mozzarella folded through. Nobody likes the thought of a pile of dishes at the end of dinner, so this meal is perfect because it takes minimum effort and creates minimal mess.

Courgette and Walnut Spaghetti
This courgette dish is light and refreshing, plus it's easily whipped up in just a few minutes. Feel free to add an extra clove or two of garlic if you're a garlic lover.

Easy Courgettes
For this easy courgette recipe, braise them gently in their own juices with a smooth and buttery olive oil. This simple technique makes the texture soft, silky and luscious. Dress the courgettes generously in lemon juice, fresh mint and a little sweet basil.

Prawn Spaghetti With Courgette, Feta & Chilli
Leave all those creamy sauces behind and go for the simple, fresh flavours of this spaghetti dish. Pair pasta with prawns, a hint of lemon and greens. The addition of roasted tomatoes takes it to a delicious new level.

Spiced Corn, Courgette & Chicken Salad
Put summer's abundance of fresh corn and courgettes to good use in this delicious dish, which is also perfect for using up last night's leftover roast chicken.

Stuffed Courgette Flowers
Raid the vege patch to get your hands on covetable courgette flowers. They are a real treat stuffed with ricotta cheese, fried to perfection and drizzled with honey.

Spiral Vegetables With Seeds & Nuts
It doesn't get much healthier than this. This gluten and dairy-free salad   stars   plenty of   spiraled   raw vegetables, crunchy nuts and seeds and a simple dressing. Serve alongside barbecued meat or a freshly baked quiche.

Corn & Courgette Fritters
Nothing beats a good fritter. The irresistible summer combination of corn and courgette strikes again in this tasty dish, which is delicious served with a side salad and a dollop of creme fraiche.

Sundried Tomato & Basil Fritters
Another winning fritter recipe is this one which sees courgette paired with semi-dried tomatoes and parmesan. Cook on the barbecue for a real summery touch.

Polenta with Chickpea & Tomato Sauce
This polenta and chickpea bake will be a favourite on the menu for Meat-free Mondays. If you pour the tomato sauce over the polenta while hot, dinner will be on the table before you know it. A dollop of Greek yoghurt finishes it off with that delicious tangy taste.

Decadent Zucchini Chocolate Cakes
These amazingly rich and delicious chocolate cakes contain zucchini as their secret ingredient, adding a certain moistness that chocolate cakes can sometimes lack. The best part? You can throw the ingredients together in less than 5 minutes.

Courgette Oat Muffins
Sneak an extra dose of vegetables into your morning tea treat with this clever muffin recipe. They are the best of both worlds, genuinely good for you but also desirably moist, tender and fragrant.

Vegetable Pinwheels
This is summer on a plate. Eggplant, courgettes and peppers are barbecued to perfection then rolled with basil and mozzarella to create yummy vegetarian pinwheels.

How To Make Zucchini Boats

The first step in keto zucchini boats, is the zucchini boats themselves! It’s a simple process, and once you have them you can stuff them with just about everything.

  • Prep zucchini. Cut the zucchini in half, lengthwise.
  • Scoop out the center of the zucchini. You can use a spoon or melon baller to scoop out some of the zucchini, so that you have room for the stuffing.
  • Roast the zucchini. Drizzle it with some olive oil and sprinkle with salt, then bake until it’s soft. Now it’s ready to be turned into Italian sausage stuffed zucchini!

Courgette Recipes That Are Baked, Fried And Even Stuffed

How to cook courgettes? Well, there's a number of ways. Ever thought about knocking up some Courgette Fries? Or maybe a batch of Lasagne-Stuffed Courgette Boats? Of course you haven't, that's why you're here! Luckily for you, we're big courgette fans and have plenty of delicious-tasting, easy-to-make courgette recipes for you to give a go.

With everything from Courgette Salad to Baked Courgette, and Courgette Cheesy Bread to Courgette Bread, you're bound to find something worth trying this summer!

This courgette salad is so easy to throw together, and best of all, there's no cooking required! Yep, those courgette ribbons are served raw, tossed with sun-dried toms and goat's cheese, and a pumpkin seed dressing which although optional is a MUST in our opinion.

When it comes to roasted veggies, courgette is one of our favourites. First of all, it's FAST! (No shade, roasted beets.) Courgette gets tender in no time at all, so make sure to start checking them early to ensure they're not turning to complete mush.

Most days, we don't have time to make an elaborate side dish, and something simple is all we crave. This easy, quick-sautéed courgette is the perfect side dish for those nights. It's full of flavour, and the courgette slightly caramelises as it cooks in the cast-iron pan. It's our favourite way to use up zucchini (beside Courgette Chocolate Cookies, of course) and you can catch us eating it as our lunch almost weekly.

This low-carb courgette bread is for cheese lovers only! Each serving is loaded with mozzarella and Parmesan, and we are here. for. it. If you want to make it keto-friendly, use almond flour instead of cornflour.


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