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Stuffed Courgettes with a Pine
Nut Salsa

Serve two as a main or four as a side

2 large or 3 small courgettes, halved lengthways
1/2 garlic clove, crushed
1 large egg, beaten
40g parmesan, finely grated
40g fresh sourdough breadcrumbs
100g cher
ry tomatoes
1 large lemon, finely grated and juiced
4 tbsp fine chopped oregano leaves
35g pine nuts, lightly toasted
3 tbsp olive oil
Salt & pepper to season


1. Preheat the oven to 230 degrees C fan.

2. Use a dessert spoon to hollow out the flesh of the courgettes. Transfer the flesh to a sieve, and squeeze out as much liquid as your can. Put the contents into a medium bowl and stir in the garlic, egg, parmesan and breadcrumbs.

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

4. Place the hollowed courgettes on a baking tray, hollow side facing up. Drizzle with olive oil and salt. Bake for 20 minuets.

5. Spoon the courgette mixture back into the hollows and bake for 15 minutes or until they look golden brown.

6. Let the courgettes cool a little and top with fresh oregano and serve.

Allergens: Nuts 

Recipe: Ottolenghi

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