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Stuffed Courgettes (Stuffed Zucchini) Recipe

Stuffed Courgettes (Stuffed Zucchini)

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

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

      Preparation Time: 25 Minutes

      Cooking Time: 40 Minutes

Ingredients for Stuffed Courgettes (Stuffed Zucchini)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
3 large
courgettes (zucchini) - about 9" (20cm)
12 oz
sausage meat (pork mince)
4 slices
white bread
½ cup
milk
2 cloves
garlic
  handful
freshly-chopped parsley
4 tablespoons
corn oil
4 oz
Cheddar cheese
 
salt and pepper

 

How to Cook Stuffed Courgettes (Stuffed Zucchini)

  1. 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.)
  2. 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.
  3. 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.
  4. 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 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.
 
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Reviews of Stuffed Courgettes (Stuffed Zucchini)

Rating 4 out of 5 - Many cooks will make this recipe again March 05 2015
This 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.

(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again October 28 2014
Brilliant 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.)
(1 review)
 

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