Stuffed courgettes


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Stuffed courgettes

Delicious baked courgettes filled with a savoury vegetable and pine nuts stuffing, roasted and then topped with Parmesan cheese, grilled. 

Course Main Course
Cuisine healthy, vegetarian
Tags courgette, healthy, main, vegetarian, veggie
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Servings 2 people
Author Silvia Cooks


  • 2 courgettes flesh scooped with a spoon
  • 2 small onions finely chopped
  • 2 carrots finely chopped
  • 4 cloves garlic finely chopped
  • 10-12 mushrooms roughly chopped
  • 2 tbsp pine nuts
  • 2 sundried tomatoes
  • 1 cup parmesan cheese grated
  • salt & pepper season to taste
  • 1-2 tbsp olive oil


  1. Preheat oven to 220ºC, fan mode. Set a pan to medium heat, pour oil and wait until hot.

  2. Once the oven is heated, place the scooped courgette "boats" in the oven to bake for 15 mins. 

  3. In the meantime... Add chopped onions to pan, cook until soft (3 mins). Add carrot, cook for another 3 mins, then add garlic (2 mins). Add the courgette flesh and the mushrooms to the pan. Cook for another 5 mins. Add the pinenuts, cook for 2 mins, remove pan from the stove.

  4. In a bowl, mix the cooked veggies with the breadcrumbs and sundried tomatoes. 

  5. Remove the baked courgette boats from the oven, fill with stuffing, sprinkle parmesan on them and bake for 5 minutes, on grill mode.

  6. Once cheese is bubbling and browning, remove from oven and let the stuffed courgettes cool down for 5 minutes. Done!

Stuffed peppers, stuffed eggplants, stuffed courgettes, stuffed tomatoes… Stuffed anything makes full bellies and happy souls. Just the word ‘stuffed’ makes me warm inside. The best part though is that you can go freestyle, it’s hard to screw up this stuffed dish. Also, the best recipes are the ones where you don’t need one.

This recipe came to me as I wondered what to do with a few vegetables that were hanging around in my kitchen waiting to be cooked: onion, carrots, courgettes and mushrooms. To add flavour I found some pine nuts and sundried tomatoes. The cheese… well it was an unnecessary necessity that would add a little savoury gooiness to it.

The goal is to be as efficient as possible with your time. While you bake the boats to soften them, you sauté the mix of ingredients that you will then stuff the courgettes with.

You could fill the courgette boats with any other vegetables or ingredients: quinoa, rice, lentils, chickpeas, peppers, tomato sofrito, meat, sobrasada

To add flavour, you could use any kind of pesto, dressing, some tahini, cheese, grounded nuts or spices…


If you make this recipe please let me know how it turns out!

Enjoy 🙂