Sausage & herb stuffed courgettes
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Sausage & herb stuffed courgettes

By Angela Boggiano

Contains pork – recipe is for non-Muslims only
Everyone will love these cheesy stuffed courgettes with parsley and sausagemeat

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 428
  • fat 26g
  • saturates 10g
  • carbs 28g
  • sugars 7g
  • fibre 3g
  • protein 18g
  • salt 1.7g

Ingredients

  • 4 large courgette, halved lengthways
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 100g breadcrumb
  • 100g mature cheddar, grated
  • 25g finely chopped flat-leaf parsley
  • 175g Cumberland pork chipolata, squeezed from their skins
  • salad, to serve (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.

  2. Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.

  3. Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.

  4. Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins – cover towards the end if browning – until the courgettes are tender and the filling is golden. Serve with a salad, if you like.

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