Stuffed Courgettes with Goat’s Cheese, Yellow Tomato Sauce Vierge


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 8 small to medium courgettes, about 2.5cm (1in) thick
  • 4 tablespoons olive oil
  • 2 shallots, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 100 g (4 oz) firm goat’s cheese, crumbled
  • 2 tablespoons fresh white breadcrumbs
  • Salt and freshly ground black pepper


    Colourful, light and delicate, this is a real summer treat. The stuffed courgettes can be prepared in advance and grilled when needed. They can also be baked in the oven if you prefer, although they will take a little longer to cook.

    Slice the ends off the courgettes and, using an apple corer, carefully remove the centre of each courgette to leave a hollow tube. Chop the courgette flesh into small dice.

    Heat half the oil in a pan, add the shallots, garlic and diced courgette, then cover and sweat for 5-8 minutes, until tender. Stir in the herbs and turn the mixture into a bowl. Add the goat’s cheese, breadcrumbs and some seasoning and mix well to form a firm stuffing. Place the stuffing in a piping bag and carefully fill each courgette. Brush them with the remaining oil and cook under a preheated grill or on a ridged grill pan for 12-15 minutes, turning regularly, until tender and lightly chargrilled.

    Meanwhile, for the dressing, heat the oil over a low heat, add the garlic and cook gently until softened, about 5-8 minutes. Add the yellow tomatoes, vinegar and basil and leave over a low heat to infuse for 5 minutes. Season to taste.

    Arrange the grilled courgettes in a serving dish, pour over the sauce and serve. They are equally delicious warm or cold.