Stuffed courgettes with pine nuts salsa by Ottolenghi


Prep time: 30 minutes

Cook time: 30 minutes

Serves: 2 - 4

Courgette is a Sun vegetable, and yet it is present on the shelves all year round.

In velouté, in gratin, in raw or cooked salad, in flan, in savory or sweet cake…. The possibilities of cooking courgette or zucchini are endless.

Still, the stuffed courgette is “a classic”.  Prepared with meat or vegetarian, this dish is served as a main course or as a side dish for fish or grilled meat.

 If you fancy a change from the traditional and classic version. Today I’m sharing with you a stuffed courgette with Parmesan, cherry tomatoes, fresh oregano with a pine nuts salsa.  Recipe by Yotam Ottolenghi.

 You will love to cook and eat courgette after this recipe.

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Stuffed courgettes with pine nuts salsa by Ottolenghi

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Serves: 2 - 4

This recipe is from the book “Simlpe” by chef Yotam Ottolenghi.
You can prepare the stuffing in advance, cook the dish in advance. Eat it hot or at room temperature.


  • 2 large courgettes, ( 500g) halved lengthways
  • 1/2 garlic clove, crushed
  • 1 large egg beaten
  • 40 g parmesan or pecorino finely grated
  • 40 g fresh sourdough breadcrumbs
  • 100 g cherry tomatoes quartered
  • 2 tsp lemon zest, finely grated use a microplane
  • 1 Tbsp lemon juice
  • 4 Tbsp oregano leaves finely chopped, plus a few extra leaves to serve
  • 35 g 35g pine nut lightly toasted
  • 3 Tbsp olive oil
  • salt

Method :

  • 1)

    Preheat the oven to 230C fan.

    Use a small spoon to hollow out the flesh of the courgettes and make them into the shape of canoes : don’t scrabe them out completely. Keep the sides 1cm thick, and the courgettes should still hold their shape.

  • 2)

    Transfer the flesh to a sieve, and squeeze and discard as much liquid as you can, you should be left with 100g of drained courgette flesh.
    Put this into a mediumbowl and stir in the garlic, egg, parmesan, breadcrumbs and 1/4 tsp of salt. Use your hands to crush the tomatoes well, then add these to the bowl of courgette mixture. Stir to combine and set aside.

  • 3)

    In a separate bowl , mix the lemon zest, oregano and pine nuts. Stir half of this into the courgette mixture and set the rest aside for the salsa.

  • 4)

    Place the hollowed courgettes on a medium baking tray, hollowed side facing up. Drizzle 1 Tbsp of olive oil over all the courgette, season with salt just a little. Spoon the courgette mixture into the hollows.

  • 5)

    Bake for 15-20 minutes, until the filling is set and golden brown.

  • 6)

    While the courgettes are baking, make the salsa. Add the lemon juice and remaining 2 Tbsp of olive oil and 1/8 tsp of salt to the bowl of oregano and pine nuts.

  • 7)

    Let the courgettes cool a little. Spoon over the salsa, sprinkle with oregano leaves and serve.

    Enjoy !!


Tricks & Tips :

  • A mix of yellow and green courgettes also looks great, if you can get hold of both
  • It’s important when you core your zucchini or courgette to keep 1 centimetre of thickness on the sides.
  • You can make the stuffing a day ahead so that the courgettes are ready to be stuffed and grilled.



  • Ian Mycroft

    24/08/2021 at 18:51

    In step 1, it says to keep 1cm thickness but in the ‘Tips’ it says ‘one inch’. An inch is very difficult for all but the largest courgettes, so the correct instruction must be on centimetre.

    1. 4passionfood

      25/08/2021 at 15:10

      You’re right.
      It’s one centimetre.
      Thank you

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