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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 220ÂșC, 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!