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Greek-style stuffed courgettes

Courgettes filled with a mixture of feta, pine nuts and lemon, then cooked gratin-style in the the oven.

18K 4/5 based on 1 reviews

Last modified on: July 17^th 2022

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For 8 people, you will need:

1 1 kg courgette
2 200 g pine nuts
3 300 g feta
4 1 lemon
5 6 sprigs parsley
6 8 tablespoons olive oil
7 40 g breadcrumbs (optional)
8 pepper
Total weight: 1,750 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
25 min.	25 min.	50 min.

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Step by step recipe

Stage 1 - 5 min.

Prepare 1 kg courgette.

Cut in half lengthways.

Stage 2 - 5 min.

Hollow out the centre with a teaspoon or, ideally, a pommes parisiennes spoon.

Do not throw the flesh away, as it can be used in another recipe, such as quick courgette soup with cheese.

Stage 3 - 5 min.

Toast 200 g pine nuts in a small frying pan on medium heat for 5 minutes, stirring frequently.

Stage 4 - 3 min.

Cut 300 g feta into small pieces and put into a high-sided container.

Add the juice and zest of 1 lemon and pepper.

Stage 5 - 2 min.

Add 6 sprigs parsley whole (with the stalks), then the toasted pine nuts and 8 tablespoons olive oil.

Stage 6 - 3 min.

Blend, adding a little more oil if necessary.

I call this "Greek pesto", with a nod to our Italian friends, of course...

Preheat the oven to 390°F (200°C).

Stage 7 - 3 min.

Salt the insides of the courgette halves, then brush inside and out with a little olive oil.

Arrange on a sheet of cooking parchment laid on a baking sheet.

Stage 8 - 4 min.

Fill each courgette half generously with the feta mixture (a forcing bag is ideal for this).

You can top with a few breadcrumbs if you wish.

Stage 9 - 20 min.

Bake for 15 to 20 minutes. Do not overcook or the courgettes will sag and flatten. This doesn't affect the flavour but they are less attractive.

Stage 10

Serve hot or warm.

Remarks

Choose small courgettes if you can, or medium size that are still crunchy, as they will hold up better during cooking.

Keeping

Should be eaten right away.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,671 Kcal or 15,370 Kj	83 gr	75 gr	338 gr
184 %	32 %	7 %	51 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
210 Kcal or 879 Kj	5 gr	4 gr	19 gr
10 %	2 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
459 Kcal or 1,922 Kj	10 gr	9 gr	42 gr
23 %	4 %	1 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, leaven

How much will it cost?

For 8 people : 14.78 €
Per person : 1.85 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Courgette: You can get more informations, or check-out other recipes which use it, for example: Crunchy spring salad, Tagliatelle and courgette spaghetti, carbonara style, "Au vert" beef, Springtime mixed salad, Vegetable tartare, ... All
	Feta: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Spinach brik parcels, Multicoloured cucumber-tomato salad, Souda salad, Greek style sandwiches, ... All
	Pine nuts: You can check-out other recipes which use it, like for example: Sorrel pesto, Spinach and ricotta ravioli, Greek Pesto, Kalamata Salad, Crunchy salad, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Gratin of purple artichokes, Chilli chicken and spinach gratin, Thin summer tart "à la grecque", Maroilles cheese quiche, Kérinou slices, ... All

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