Italian stuffed courgettes

Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main

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

Nutrition per serving

  • kcal 244
  • fat 17g
  • saturates 3g
  • carbs 14g
  • sugars 5g
  • fibre 3g
  • protein 10g
  • salt 0.5g


  • 4 courgettes, halved lengthways
  • 3 tsp extra-virgin olive oil
  • mixed salad, to serve
  • 50g dried white breadcrumbs
  • 50g pine nuts
  • 6 spring onions, trimmed and finely sliced
  • 1 garlic clove, crushed
  • 6 sundried tomatoes in oil, drained
  • 1 tbsp thyme leaf
  • 25g parmesan or vegetarian alternative, finely grated


  1. Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.

  2. To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.

  3. Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.

Suggested recipes from this collection...