stuffed round courgettes
Round courgettes look so beautiful that it’d be a real waste if you were to chop them up and throw them in a casserole. I like to keep their natural shape by stuffing them – they make great vessels when hollowed out and look so pretty on the plate. Here I have stuffed them with red onion and bacon, which adds a lovely savory note and smokiness to the sweet courgettes. Next time you entertain instead of regular sides of steamed spinach or roast potatoes, give these beauties a whirl – you’ll be sure to impress with not only how stunning they look, but also how wonderful they taste.
Stuffed Round Courgettes
serves 4 as a side
4 round courgettes
2 rashers streaky bacon, chopped
1 red onion, chopped
2 cloves garlic, minced
2 tbsp freshly grated parmesan, plus extra to finish
1 tbsp olive oil
freshly ground black pepper
Preheat the oven to 180°C (356°F).
Wash the courgettes and pat dry. Cut off the tops, then using a teaspoon scoop out the flesh until you’re left with a hollow “bowl” (see photo above). Reserve the scooped out flesh. Brush some olive oil in the courgette cavities and skin then season with salt and pepper. Place on a baking tray, pop the tops back on (like lids) and bake for 30 minutes.
While the courgette shells are cooking make the filling. Heat the olive oil in a small pan on a medium-high heat and fry the onions, bacon and garlic for 3-4 minutes, until golden and fragrant. Remove and set aside.
In the same pan fry the courgette flesh for 6-8 minutes, until softened (if the pieces are quite large use a spoon to break it down) and slightly coloured. Return the onion and bacon mixture back into the pan and combine. Take off heat and add the parmesan. Taste and season.
When the courgette shells are ready, remove from the oven and turn upside down on some paper towels and leave for 5 minutes to remove any excess moisture.
Fill the courgette shells with the stuffing then grate over a generous amount of parmesan. Finish off under a hot grill for a few minutes until the parmesan has browned and melted.
Serve with the tops popped back on, as a side to some protein or as a main (you’ll need about 3 courgettes per person) with a salad.