Stuffed courgettes

Ingredients

• 4courgettes
• 200 gminced pork
• 150 gsausage
• 1egg
• 100 gGrana Padano DOP
• to tasteblack pepper
• to tastefine salt
• to tasteextra-virgin olive oil
• 100 gbreadcrumbs
• to tasteparsley

Instructions

1. 1

   Prepare the courgettes

   Wash the courgettes without trimming off the ends, then halve them lengthways. Scoop out the flesh with a spoon, leaving some attached to the shells rather than hollowing them completely; you should get about 400 g of flesh. Salt the hollowed courgettes and set them aside.

2. 2

   Mix the meats

   Roughly chop the courgette flesh. Put it in a bowl with the minced pork and the sausage, with its casing removed.

3. 3

   Add the binders

   Add the egg, breadcrumbs and Grana Padano DOP to the bowl.

4. 4

   Season the filling

   Add chopped parsley, salt and black pepper. Mix the ingredients together by hand.

5. 5

   Fill the shells

   Once the filling is evenly combined, oil the base of a baking tray. Pack the mixture firmly into the courgette halves, place them on the tray and drizzle a little oil over the top.

6. 6

   Bake and grill

   Bake in a preheated fan oven at 190°C for 40 minutes. Switch the oven to grill at 240°C for about 5 minutes. Remove the courgettes and leave them to cool slightly before serving.

What are stuffed courgettes?

Stuffed courgettes are hollowed halves filled with a savoury mixture and baked until tender. Versions of stuffed vegetables are found in many cuisines, and this one uses pork, sausage, breadcrumbs and Grana Padano for a rich, Italian-style filling.

Using the scooped-out courgette flesh in the mixture keeps the filling moist and makes use of the whole vegetable. The final brief grill helps brown the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 28g protein, 28g carbs, 31g fat.

The breadcrumbs and courgettes contribute most of the carbohydrates, while the pork, sausage and Grana Padano provide much of the protein and fat. Serve a courgette portion with salad or other vegetables for a more balanced plate.

Choosing the courgettes

Size matters: choose courgettes that are fairly even in thickness so the halves cook at a similar rate.

Leave a little flesh in each shell when scooping. The shells will hold their shape better, and the courgette flesh adds moisture to the filling.

Building the filling

Meat and sausage: removing the sausage casing lets it combine evenly with the minced pork and chopped courgette.

Binders and seasoning: the egg and breadcrumbs help the mixture hold together, while Grana Padano, parsley, salt and pepper bring flavour. Mix by hand just until combined.

Packing and baking

Firm filling: press the mixture into the shells without leaving large gaps, but avoid packing it so tightly that it becomes dense.

Oven stages: bake at 190°C for 40 minutes, then grill at 240°C for about 5 minutes. Keep an eye on the tops during grilling, as they can brown quickly.

Checking for doneness

The courgette flesh should be tender when pierced with a knife, and the filling should be cooked through rather than pink in the centre.

The top should look lightly browned after grilling. If it colours before the courgettes are tender, finish baking without the grill.

Serving the courgettes

Serve them warm after a short rest, so the filling has time to settle and is easier to portion.

A green salad or simply dressed vegetables make a fresh contrast to the rich filling. You can also serve them with bread to make the meal more substantial.

Recipe notes & tips

• Scoop out the courgettes with a spoon, keeping the shells intact.
• Chop the courgette flesh roughly so it mixes evenly into the filling.
• Remove the sausage casing before adding the meat to the bowl.
• Pack the filling firmly into each shell so it stays in place during baking.
• Watch the courgettes closely during the final grilling, as the tops can brown quickly.

Variations

• Add garlic: mix a finely chopped clove into the filling for a more aromatic flavour.
• Change the herbs: use chopped basil or oregano in place of the parsley.
• Use another hard cheese: replace the Grana Padano with an equal amount of finely grated Parmesan.
• Add a little heat: season the filling with chilli flakes along with the black pepper.
• Serve with tomato sauce: spoon a little tomato sauce alongside the baked courgettes.

Common mistakes to avoid

• Hollowing too deeply: leave some flesh attached so the courgette shells keep their shape.
• Leaving the sausage casing on: remove it first so the sausage mixes evenly into the filling.
• Under-mixing the filling: combine it thoroughly so the egg, breadcrumbs and meat are distributed evenly.
• Filling loosely: press the mixture into the shells to help it hold together as it bakes.
• Grilling unattended: check the tops often during the final 5 minutes because they can brown fast.

How to store

Keep cooled leftovers in a covered container in the fridge for up to 3 days. Reheat in an oven until hot throughout; the microwave also works, though the topping will be softer.

Frequently asked questions