Stuffed Courgettes

Yes, courgettes! I’ve chosen to call this dish by its original name, and not to use the Italian word “zucchini”, since in Britain we have always used the French word “courgette” (due to our geographical proximity to France). And this dish did, after all, originate in my mother’s kitchen in the heart of England. The key to its success is to peel and deseed the tomatoes… not such a daunting task as it sounds, really! But this step cannot be skipped.

I have on occasions tried adapting the recipe, but always come back to the original, which is, quite simply, perfect.

Stuffed Courgettes

  • 2 large courgettes
  • 50g grated cheese (cheddar is best, but any tasty cheese would work)
  • 15g fresh breadcrumbs
  • 1 egg yolk
  • 1 tablespoon chopped chives
  • 2 large tomatoes, skinned and deseeded (Cut a cross in the base of the tomato and place in boiling water for a couple of minutes – the skin will then peel off easily, but mind you don’t burn your fingers!)
  • salt and black pepper
  • a little extra cheese for topping

Cut the courgettes in half and then halve lengthways to remove the seeds with a teaspoon (and discard them). Cook in boiling salted water for about 8-10 minutes, till barely tender. Drain and place in an ovenproof dish. Preheat the oven to 200°C.

Mix breadcrumbs, cheese, chives and chopped tomatoes. Season and mix in egg yolk to bind all ingredients. Pile into courgettes. Cover dish with foil and bake for 30 minutes. Remove foil and sprinkle a little cheese on top and bake or grill to finish off.

Tastes fantastic with new potatoes, or salad and bread.


26 thoughts on “Stuffed Courgettes

  1. Looks yummy! I didn’t know the term courgette. When I was young my family grew summer yellow squash and pattypan squash, but not zucchini, although now more people seem to grow zucchini. Do you think this would work with eggplant as well?

    • Not sure about eggplant (aubergine, as we call it!). Like I said, I’ve tried adapting the recipe and it just isn’t as good! But if you try it let me know! I think it would be good with any other squash though. 😀

  2. “Stuffed courgettes” taste very good. I´ve tried today and we enjoyed it with new potatoes. Instead of chive I used parsley. Really very delicious!
    Thanks for your mother´s recipe,Cathy!

  3. Oh wow, this looks so good! It’s making me hungry. I’ll have to put courgettes on my next shopping list, it’s been a while since I’ve had them. Thanks for the recipe! 😀

  4. these look seriously good Cathy, and simple too – apart from the tomatoes, can I ask why it’s important to de-seed? Oh and it’s definitely courgette season around here, so I know we’ll be making this and soon 🙂 Thank you

    • They’re on the menu for us this week too Claire! I skin and de-seed the tomatoes because otherwise the filling is mushy. It really does make a nicer consistency and doesn’t take long. Enjoy them! 😉

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