This recipe for stuffed courgettes was developed recently when I fancied making something for dinner which was vegetable-based and could be paired with salad and warm gluten-free crusty rolls, but was still substantial and filling. I expected my family to put up a bit of a fight when they discovered that we were just having ‘stuffed veg’ for dinner, but when I served the stuffed courgettes to them they were delighted.
I suspect that their pleasure was massively connected to the fact that the halved courgettes were generously packed with melted grated cheddar cheese and crispy pieces of smoked bacon (a topping combination which makes any meal infinitely better), but regardless, I was pleased they enjoyed them. In fact, they enjoyed them so much that they’ve requested them for dinner a few times since! I tend to make these as a main meal, but I’ve made them once to accompany a beef Lasagne and I have to say, they make a cracking side dish.
Upon baking, the stuffed courgettes become soft and tender while retaining their shape, thus ensuring that the melted herb-infused cheddar cheese and smoked bacon pieces remain in their vegetable boats. This is a great summer meal that you could even cook on a medium heat barbecue! Give it a go and see what you think!
2 small courgettes (no more than 66g in weight per person)
70g chopped bacon (I like to use smoked bacon)
100g grated cheddar cheese (or non-dairy version)
1 tsp dried oregano
Ground black pepper
Preheat your oven to 200C/180C Fan/400F/Gas Mark 6.
Wash and trim the ends off your courgettes before slicing them horizontally down the middle.
Get a teaspoon and carefully scoop the inner core flesh out of the courgettes to create boats.
Place your filling ingredients in a bowl and mix it together and then stuff the courgettes with the filling.
Put the courgettes on a baking tray and bake them in the oven for 20-25 mins or until the bacon is cooked, the cheese is golden brown and the courgettes are soft.
Serve with salad, crusty rolls or alongside a main meal.
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