Stuffed baked courgettes

Zucchine ripiene al forno

Stuffed baked courgettes

Courgettes are perfectly suited in the kitchen as a vehicle for stuffing and roasting in the oven. The mixture of beef with onion, parmesan and chopped parsley used in this recipe by Mario Matassa is a classic all-round stuffing mix.

Other vegetables that would be equally suited to this recipe include large white onions, peppers and aubergines. For an impressive looking dish try a mix of vegetables. Served with good country bread and a simple green salad, this dish makes a perfect second course to an evening meal and can be prepared in advance.

TIP This recipe includes meat, but it doesn’t have to. The key is to maintain not just flavour but texture too. Mushrooms and nuts would be the go-to autumnal alternatives.


➤ PREPARATION 15 minutes

➤ COOKING 45 minutes


  • 4 medium-sized courgettes
  • 250g beef mince
  • 1 medium onion, finely chopped
  • 1 medium free-range egg
  • 2 tbsp chopped parsley
  • 50g grated pecorino cheese
  • extra-virgin olive oil
  • 1 garlic clove, chopped
  • sea salt and freshly ground black pepper


  1. Cut the courgettes in half lengthways and hollow out the flesh using a teaspoon. Set them aside until needed.
  2. Chop about half of the flesh and mix with the beef mince, the chopped onion, garlic and parsley. Beat the egg and add to bind the mixture. Season generously with salt and pepper. Spoon the beef mixture into the courgettes pressing down slightly. Drizzle over generously with extra-virgin olive oil.
  3. Place the courgettes onto a baking dish and bake in a preheated oven at 180ºC/Gas Mark 4 for approximately 40 minutes until cooked all the way through. Remove from the oven, sprinkle over the grated pecorino cheese and cook for a further 2 or 3 minutes. The stuffed courgettes are excellent served either hot or cold.

Find more recipes in our archive.