Italian Stuffed Courgettes

Makes 12


  • 4 large courgettes
  • 50g white breadcrumbs
  • 50g pine nuts
  • 6 spring onions, finely sliced
  • 1 garlic clove, crushed
  • 6 sun-dried tomatoes, chopped
  • 1 tbsp thyme
  • 25g Parmesan (or vegetarian alternative), finely grated
  • Black pepper, for seasoning
  • Olive oil, for drizzling


  1. Preheat oven to 220°C/Gas 7. Cut the courgettes into 3 widthways, hollow out the centre of each chunk (being careful not to go all the way through to the bottom) and stand them upright in an ovenproof dish.
  2. Roughly chop the removed centres of the courgette chunks and set aside.
  3. To make the stuffing, mix together 50g of the chopped courgette with the rest of the ingredients and season with black pepper.
  4. Fill each hollowed out courgette chunk with the stuffing. Drizzle with olive oil and bake for 15-20 minutes.