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Stuffed Courgettes (Stuffed Zucchini)

Ready in 1 hr 5 mins

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

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.

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'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.