Greek-style stuffed courgettes


Greek-style stuffed courgettes
Courgettes filled with a mixture of feta, pine nuts and lemon, then cooked gratin-style in the the oven.
22 K 4/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: July 17th 2022
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 25 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Greek-style stuffed courgettes
Prepare 500 g courgette.

Cut in half lengthways.

Stage 2 - 5 min.
Greek-style stuffed courgettes
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.
Greek-style stuffed courgettes
Toast 100 g pine nuts in a small frying pan on medium heat for 5 minutes, stirring frequently.

Stage 4 - 3 min.
Greek-style stuffed courgettes
Cut 150 g feta into small pieces and put into a high-sided container.

Add the juice and zest of ½ lemon and pepper.

Stage 5 - 2 min.
Greek-style stuffed courgettes
Add 3 sprigs parsley whole (with the stalks), then the toasted pine nuts and 4 tablespoons olive oil.

Stage 6 - 3 min.
Greek-style stuffed courgettes
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.
Greek-style stuffed courgettes
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.
Greek-style stuffed courgettes
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.
Greek-style stuffed courgettes
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
Greek-style stuffed courgettes
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 recipe40 RDI=20 %40 RDI=4 %170 RDI=30 %1,840 RDI=90 %7,690 RDI: 90 %
Per 100 g4 RDI=2 %4 RDI=0 %20 RDI=3 %210 RDI=10 %880 RDI: 10 %
Per person10 RDI=4 %9 RDI=1 %40 RDI=6 %460 RDI=20 %1,920 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, leaven
How much will it cost?
  • For 4 people : 7.40 €
  • Per person : 1.85 €

Change currency:

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)
Other recipes you may also like
The total turnip
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
February 21th 2011311 K4.4 60 min.
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13th 2010368 K4 50 min.
Leeks in vinaigrette
Leeks in vinaigrette
A classic dish of French family and bistro cooking. It's both simple and good. The secret lies in cooking the leeks until they are only just tender, so that they keep their lovely green colour. The special vinaigrette includes herbs and hard-boiled eggs.
September 29th 2012179 K4.3 45 min.
Pickled gherkins
Pickled gherkins
Preparing your own gherkins in vinegar is quite straightforward, if you know how to avoid a few pitfalls. Here's a recipe which works every time.
August 21th 2013768 K 73.1 4 hours 40 min.
Cream sauce with Vin Jaune
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3rd 2018216 K4 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page