Bland has been banned! These herby stuffed courgettes (stuffed zucchini) are triply cheesy with a deliciously crispy golden top.
Oh yes, no less than three cheeses; Ricotta, Cheddar and Parmesan. There's no such thing as having too much cheese. No, not ever.
We add oregano and thyme for a herby kick and panko breadcrumbs for a crunchy finish. These stuffed courgettes are really simple to make and make a very filling side to almost anything. Alternatively, you can enjoy them on their own with a salad, such as Taboule or Jerusalem salad.
For more easy dinner ideas, also try this lemon garlic pasta or these pea fritters that both only takes 15 minutes to make!
Jump to:
What's to love about this recipe
- Courgettes are a great source of potassium, vitamin C and folic acid.
- This recipe is easy to follow and doesn't require complicated techniques.
- The combination of ricotta, cheddar and parmesan cheese creates a rich and indulgent filling.
- The panko breadcrumbs give a satisfying crunch.
- Complements a wide range of main courses.
- Not watery, like courgettes tend to be.
- Scalable - half or double the recipe easily depending on how many courgettes you'd like to serve.
Key ingredients and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Courgettes
This recipe is designed for four large, long courgettes, approximately 22cm in length. If you have smaller courgettes, you can adjust the quantity by using more courgettes or reducing the filling by half.
Cheeses
We use a combination of ricotta, cheddar and parmesan cheeses. However, if you prefer, you can easily substitute the cheddar cheese with another type of cheese, such as gouda or edam.
Feel free to experiment and choose cheeses that suits your taste preferences or dietary needs.
Herbs
Thyme and oregano. While fresh herbs are preferable, using dried thyme and oregano will work just as well!
Panko breadcrumbs
These irresistibly crispy breadcrumbs are a kitchen essential! We strongly suggest using panko instead of regular breadcrumbs. They are lighter and give a much crispier texture.
Panko can typically be found in the Asian food section of most supermarkets.
How to make stuffed courgette
- Line a large baking tray with tin foil. Alternatively you can use a roasting tin.
- Place the courgettes in a large lidded saucepan.
- Cover with boiling water and add a sprinkling of salt.
- Once the water has returned to a boil, place the lid on the saucepan and let it cook for a maximum of 5 minutes from the boiling point, over a medium heat.
- Remove the courgettes from the water and slice each one lengthways. Careful not to burn yourself - use tongs!
- Scrape out the flesh with a melon baller, grapefruit spoon or a tablespoon. Leave enough of the courgette behind to hold it's structure.
- After scooping out the flesh, chop it into smaller pieces and transfer them to a large bowl.
- Add the panko breadcrumbs, ricotta, cheddar, parmesan, garlic, thyme, oregano, egg yolk, salt and black pepper to the courgette flesh.
- Mix all the ingredients together until well combined.
At first, the mixture may seem dry, but as you mix, the water from the courgette flesh will moisten it and make it easier to work with. Using a spatula and applying a squishing motion as you mix will help blend it all together.
- Divide the filling equally among the courgette shells, filling each half with an even portion of the mixture.
- Drizzle with olive oil.
- Place the filled courgette halves on the prepared baking sheet. Make sure to leave enough space between them to allow for even cooking.
- Place the baking sheet with the filled courgette halves in the oven and bake for about 40 minutes or until the courgettes are golden brown in colour.
Keep an eye on them, as you want some areas to crisp up on top of the courgettes.
How to plate the courgettes
- Scatter extra parmesan over the top and sprinkle with some fresh chopped thyme or oregano.
Variations
- Add veggies: Customise the filling by adding different vegetables like diced red pepper, corn kernels, spring onions, chopped tomatoes or chopped spinach.
- Add protein: Incorporate cooked ground meat, such as beef mince, turkey mince, shredded chicken breast or cubes of pancetta.
- Mediterranean: Enhance the flavours with Mediterranean ingredients like feta cheese, sun-dried tomatoes, olives and a scattering of lemon zest.
- Alternative herbs: Experiment with different herbs based on your preference, such as fresh mint, basil, parsley or coriander.
- Spicy: Add a touch of heat by including chopped jalapenos, chilli flakes or a sprinkle of cayenne pepper.
- Vegan: Replace the dairy-based cheeses with plant-based alternatives like vegan mozzarella, nutritional yeast or a homemade cashew cheese.
- Gluten-Free: Use gluten-free breadcrumbs or substitute them with ground almonds.
What can you serve with stuffed courgettes?
- You can serve this as a side dish to a meaty main like roast pork, roast chicken, steak, fish etc.
- Salads like this simple Jerusalem salad, Taboule, Pasta Fredda, Curry noodle salad, Rainbow salad and Panzanella Toscana salad.
- Other roasted vegetables like Tenderstem broccoli with roasted pine nuts.
- Garlic bread. Make your own with roasted garlic butter.
- Enjoy with white wine or try a rock shandy!
Storage and reheating
These cheesy stuffed courgettes are at their best when served fresh from the oven. If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days.
To reheat, place the stuffed courgettes in a preheated oven of 190°C (375°F) or gas mark 5. Heat them for 15-20 minutes or until they are heated through. If you notice the courgettes browning too quickly, cover them with foil for the remaining reheating time.
FAQ
No, you don't need to peel them. The skin is healthy and it will become soft in the roasting process.
Turn down the heat slightly and cover the courgettes with foil for the remainder of the cooking time.
More sides to serve with meat dishes
Recipe
Stuffed courgette with three cheeses
Ingredients
- 4 large courgettes - this recipe is based on 4 x courgettes at 22cm in length
- 60 gram panko breadcrumbs
- 250 gram ricotta cheese
- 60 gram cheddar cheese - grated
- 50 gram parmesan - grated
- 2 teaspoons crushed garlic
- 2 teaspoons chopped thyme - fresh is better but dried thyme works well too
- 2 teaspoons chopped oregano - fresh is better but dried oregano works well too
- 1 egg yolk
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper, ground
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 190C (376F, gas 5). Line a large baking sheet with tin foil.
Prep the courgettes
- Place the courgettes in a large lidded saucepan.
- Cover with boiling water and add a sprinkling of salt.
- Once the water has returned to a boil, place the lid on the saucepan and let it cook for a maximum of 5 minutes from the boiling point.
- Remove the courgettes from the water and slice each one lengthways. Careful not to burn yourself - use tongs!
- Scrape out the flesh with a melon baller or a spoon. Leave enough of the courgette behind to hold it's structure.
- After scooping out the flesh, chop it into smaller pieces and transfer them to a large bowl.
Prepare the filling
- Add the panko breadcrumbs, ricotta, grated cheddar, grated parmesan, minced garlic, thyme, oregano, egg yolk, salt and black pepper to the courgette flesh.
- Mix all the ingredients together until well combined. At first, the mixture may seem dry, but as you mix, the water from the courgette flesh will moisten it and make it easier to work with. Using a spatula and applying a squishing motion as you mix will help blend it all together.
Assembling the courgettes
- Divide the filling equally among the courgette halves, filling each half with an even portion of the mixture.
- Drizzle with olive oil.
- Place the filled courgette halves on the prepared baking sheet. Make sure to leave enough space between them to allow for even cooking.
- Place the baking sheet with the filled courgette halves in the oven and bake for about 40 minutes or until the courgettes are golden brown in colour. Keep an eye on them, as you want some areas to crisp up for added texture.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Leave a Reply