Vegetarian stuffed courgette

I never quite know what to do with all the courgettes. The first year I grew them we had four plants. We had plenty more than we could ever eat and gave away endless numbers of courgettes to friends and neighbors! This year we have one plant and within a week I am faced with quite a few of them and I am already running a little thin on how to use them. Today I decided to make stuffed courgette. I love it with bolognese sauce but as it is so hot I crave lighter foods so I did a vegetarian version.


Vegetarian stuffed courgette

Preparation time 10 minutes

Cooking time 20 minutes

Oven 175C, or 350F

Serves 2


  • 1 courgette 
  • 1 onion
  • 1 celery stalk
  • 3 small tomatoes
  • 2 tbsp cottage cheese
  • 1 egg
  • 1/2 paneer cheese
  • 1 pack of bacon corn
  • 1-2 tbsp pitacachio nuts
  • 1/2 tsp paprika powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp basil seeds
  • 1/2 tsp ground coriander
  • 1/2 tsp basil seeds
  • salt & pepper

Halve the courgette and remove the seeds.

Quarter the tomatoes, chop the onion and the celery stalk and cube the paneers cheese. Mix the chopped corn, the vegetables except the tomatoes and the paneer cheese with cottage cheese, spices and the egg.

Place in an oven proof dish. Place the tomatoes on top.


Bake for 20 minutes and serve with some hot sauce.


It was so hot I wasn’t sure that I actually wanted to start the oven but it was worth it. It was very light and a great week night dinner.




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