Advertisement

Try these baked parmesan courgettes, then check out our Greek lamb-stuffed courgettes, harissa lamb-stuffed courgettes and stuffed marrow.

Ingredients

  • 8 small courgettes, halved lengthways
  • 4 plum tomatoes, chopped
  • 2 cloves garlic, crushed
  • 1 chilli, deseeded and finely chopped
  • 1 tsp finely rosemary, chopped
  • olive oil
  • breadcrumbs or parmesan

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. scoop the seeds from the middle of each courgette half with a teaspoon so that you have 16 ‘boats’. Put in one large or two smaller ovenproof dishes and season.

  • STEP 2

    Mix together the tomatoes, garlic, chilli and rosemary with a slug of olive oil and season. Pile the mixture into the courgettes then cover the dishes with foil. Bake for 30 minutes or until tender, then remove the foil and scatter the breadcrumb mix over. Drizzle with olive oil and bake for another 20 minutes until golden and crisp.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement