5 mins
Stuffed Courgettes (Stuffed Zucchini)
Recipe by Graham
This simple but impressive recipe makes it easy to serve both meat and vegetables at the same time. Courgettes (zucchini) and sausage meat compliment each other and you've got to try this to know how very, very good it tastes. It's one of Graham's favourites
Streetwise Spicy Beef Pasty 
Stuffed Pork with Redcurrant Sauce Ingredients for Stuffed Courgettes (Stuffed Zucchini)
Currently displaying quantities in US Imperial Measurements
How to Cook Stuffed Courgettes (Stuffed Zucchini)
- Using a sharp knife, cut the courgettes (zucchini) in two, lengthways. Using a spoon, scoop out the seeds in the middle of each courgette and place them in a bowl. Chop or mash the seeds (if you have an electric food blender or processor you can use it for speed.)
- Cut the crusts off the bread and crumble the soft, white inside to make breadcrumbs. Place these into a bowl and add the milk so that it soaks into the breadcrumbs. Mix the sausage meat, chopped parsley, freshly-ground pepper and crushed garlic clove together in a saucepan. Squeeze out any excess milk from the bread and add the breadcrumbs to the saucepan. Add the mashed courgette hearts and mix well. Heat this mixture so that it simmers gently for about 10-15 minutes to reduce the water content.
- Use one tablespoon of oil to coat the cut-away (white) part of each courgette (zucchini) the heap the meat mixture from the pan into the hollowed out section. Place three tablespoons of oil into a casserole dish or baking tray and position the courgettes on top with the meat uppermost. grate (shred) the cheese and sprinkle over the top of each courgette then put the dish into an oven, preheated to Mk 6 - 400ºF - 200ºC for about 40 minutes.
- Serve hot either on their own or with a few new potatoes. The result is a delicious meal that is well worth the effort taken in preparation.
GRAHAM'S HOT TIP:
To prevent the garlic tasting too strong, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein) before chopping or crushing.
Reviews of Stuffed Courgettes (Stuffed Zucchini)
 March 05 2015This was a pretty tasty meal. I only used about half the removed seed mixture and that seemed to be enough. It's not a real quick meal, but the results are well worth it. RileyDunlop (3 reviews) |
 October 28 2014Brilliant recipe this! I had pork mince to use up and thought I would try it in this recipe. I followed the recipe to the letter. My wife is away on business at the moment and my kids demand good food. This went down fantastically well from when I got them to taste the filling for flavour to the final presentation on the table. What was supposed to be a Monday evening family meal turned out to be a real gourmet feast. Thank you. (The recipe stipulates 2 cloves of garlic. Don't skimp on this as this is an integral part of this really lovely dish.) tony (1 review) |
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