Greek-style stuffed courgettes
Courgettes filled with a mixture of feta, pine nuts and lemon, then cooked gratin-style in the the oven.
24 K 4/5 (1 reviews)
50 min.
Easy
8 people
8 IngredientsLast modified on: July 17th 2022
1 litre 
200 ml pine nuts
300 ml 
1 
6 sprigs 
8 tablespoons 
40 ml breadcrumbs (optional)
Times for this recipe
Preparation: 25 min.
Cooking: 25 min.
All in all: 50 min.
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Step by step recipe
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.
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 ml pine nuts in a small frying pan on medium heat for 5 minutes, stirring frequently.
Stage 4 - 3 min.
Stage 5 - 2 min.
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).
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.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 70 RDI=7 % | 340 RDI=50 % | 3,670 RDI=180 % | 15,370 RDI: 180 % |
| Per 100 g | 4 RDI=2 % | 4 RDI=0 % | 20 RDI=3 % | 210 RDI=10 % | 880 RDI: 10 % |
| Per person | 10 RDI=4 % | 9 RDI=1 % | 40 RDI=6 % | 460 RDI=20 % | 1,920 RDI: 20 % |
How much will it cost?
- For 8 people : 14.80 €
- 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
Like these other recipes: Ratatouille, Eggs with tomatoes and courgettes, Ratatouille confite, Vegetable tian, Springtime mixed salad, ... See them all 46
Feta
Like these other recipes: Courgette tart with mint, Tomato and courgette tart, Greek salad, Cretan Bread, Thin summer tart "à la grecque", ... See them all 25
Pine nuts
Like these other recipes: Spinach and ricotta ravioli, Crunchy salad, Pesto, Mint and pea pesto, Chocolate mendiants, ... See them all 9
Olive oil
Like these other recipes: Mexican-style pork medallions , Gratin of beet tops and potatoes, Scallops au gratin, Carrot-top pesto, Tomato pesto, ... See them all 516
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