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Stuffed courgettes on a baking tray with parmesan grated over.

Stuffed courgettes with Sausage Meat and Cheese (Stuffed Zucchini)

This stuffed courgette recipe features hearty sausage meat, caramelised onion, oozy cheese and a hint of herbs. Sayonara, boring courgettes!
Whether you're looking for a laid-back main course paired with a simple side salad or a substantial veggie side to complement your meal, this recipe has both bases covered.
5 from 41 votes
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Course: Side Dish
Cuisine: International
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings as a main, or 8 as a side dish
Calories: 537kcal
Author: Maretha Corbett

Equipment

  • 1 large frying pan
  • 1 large baking tray - or two if your trays are small
  • 1 melon baller or spoon

Ingredients

For the stuffed courgettes

  • 4 large courgettes (whole, not halved) - this recipe is based on four large courgettes at 22cm - 25cm in length. This will provide eight courgette halves.
  • 220 grams pork sausages - this equates to roughly four standard pork sausages (in the UK)
  • 50 grams breadcrumbs - shop-bought or homemade
  • 100 grams grated cheddar cheese - or strong cheese of choice
  • 1 teaspoon dried herbs - like thyme or parsley, adjust to taste
  • ¼ teaspoon salt
  • 1 tablespoon oil for frying - like olive oil, vegetable oil, sunflower oil
  • 150 grams chopped red onion - or one large red onion
  • 2 teaspoons garlic paste - or two large, crushed cloves
  • 1 teaspoon sugar
  • 2 tablespoons tomato paste - this is the thick concentrated paste usually found in a tube, small tin or sachet.

Toppings

  • 100 grams grated cheddar - or strong cheese of choice
  • grated parmesan - optional

Instructions

Prepping

  • Line a large baking tray with baking paper/parchment paper. Depending on the size of your trays, you may need two trays to accommodate the eight courgette halves.
  • Using a large, sharp knife, carefully halve the courgettes lengthways.
    Tip: Since most courgettes are not perfectly straight and may have a slight bend toward the tip, for evenly cut halves, turn the courgette so the bendy side faces downward before slicing. This will give you two mirror-image halves.
    4 large courgettes (whole, not halved)
  • Using a melon baller or a spoon, scrape out as much of the courgette flesh as possible.
    Avoid scraping too close to the sides, as you want the courgettes to maintain their 'frame' and act as a sturdy shell for the filling.
  • Set the courgette flesh aside for now. We will use it as part of the filling later. If you have very large chunks of flesh, dice it smaller.
  • De-skin the sausages by scoring each sausage lengthways with the tip of a knife and then simply peel off the skins.
    220 grams pork sausages
  • Break the sausage meat up with a fork. Set aside.
  • In a large bowl, combine the breadcrumbs, grated cheese, herbs and salt. Give it a stir to combine.
    50 grams breadcrumbs, 100 grams grated cheddar cheese, 1 teaspoon dried herbs, ¼ teaspoon salt

Making the stuffing

  • Preheat the oven to 200C/390F/gas mark 6.
  • In a large frying pan, heat the oil and cook the onions over medium-low heat for 5 minutes until they become soft and translucent.
    1 tablespoon oil for frying, 150 grams chopped red onion
  • Add the garlic and sugar and fry for an additional 2 minutes until the sugar is melted and the onions are lightly caramelised.
    2 teaspoons garlic paste, 1 teaspoon sugar
  • Add the sausage meat and tomato paste, and fry for about 2 minutes, stirring and breaking up the meat until the sausage loses its pinkness and develops a crumb-like texture.
    2 tablespoons tomato paste
  • Add the scooped-out courgette flesh to the frying pan.
  • With the heat still on medium-low, stir-fry the mixture for about 5 minutes until the courgette flesh is soft. Using your spatula, break the courgette pieces into smaller chunks as you stir-fry the mixture.
  • Add the warm sausage mixture to the bowl of breadcrumbs, cheese, herbs and salt. Stir the ingredients until everything is well combined.

Fill the courgettes

  • Space out the courgette halves on the baking tray (or trays), leaving enough space between each for even heat distribution. Equally fill the courgette halves with the stuffing mixture.
  • Sprinkle the remaining grated cheese over the top of each courgette half.
    100 grams grated cheddar
  • Transfer the trays to the preheated oven and cook for 15 minutes. Cover the trays loosely with foil and continue cooking for an additional 20 minutes or until the courgette shells are soft and the stuffing browned and sizzling.
  • Serve piping hot with a side salad or alongside your main dish. Optionally, sprinkle over some freshly grated parmesan for an extra cheesy kick.
    grated parmesan

**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

Calories: 537kcal | Carbohydrates: 27g | Protein: 26g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1008mg | Potassium: 1192mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1323IU | Vitamin C: 64mg | Calcium: 454mg | Iron: 3mg