Cheesy baked courgettes

Liven up grilled meats or fish with this summery side dish

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 159
  • fat 8g
  • saturates 5g
  • carbs 13g
  • sugars 5g
  • fibre 2g
  • protein 10g
  • salt 0.29g


  • 4 courgettes, halved lengthways
  • 250g tub ricotta
  • zest 1 lemon
  • 1 chilli, deseeded and finely chopped
  • handful chopped herbs, such as mint, parsley and basil
  • 4 tbsp dried breadcrumbs


  1. Heat oven to 200C/180C fan/gas 6. Use a teaspoon to scoop the seeds from the middle of each courgette half, then place them in a large baking tray.

  2. Mix together the ricotta, zest, chilli and herbs, and season with salt and pepper. Pile the stuffing into the courgettes and top with breadcrumbs. Bake for 35 mins until the courgettes are tender and the topping is golden and crisp.

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