Stuffed Baked Courgettes

The courgettes are hollowed out, stuffed with a mixture of onion, garlic, breadcrumbs, Parmesan and thyme, then baked.


  • 8 courgettes
  • 1 onion
  • 2 garlic cloves
  • sprig of thyme
  • 30 g/ 1 oz Parmesan cheese
  • about 3 tbsp olive oil
  • 85 g/ 3 oz fresh breadcrumbs


Preheat the oven to 200°C/400°F/gas 6.

Halve the courgettes lengthwise and scoop out the flesh with a teaspoon to make little ‘canoe’ shapes, what Cajun chefs call pirogues. Reserve the pulp.

Finely chop the onion and garlic. Strip the leaves from the sprig of thyme and chop them. Grate the Parmesan.

Sweat the onion, garlic and courgette flesh in 1 tablespoon of the oil in a frying pan, until the onion is soft and translucent.

Put this mixture with the breadcrumbs and Parmesan into a food processor and blitz until you have a smooth purée. Add the thyme leaves and 1 tablespoon of the olive oil and work briefly to mix together.

Fill the pirogues with the mixture and arrange in a baking dish so they are all sitting up. Dribble a little more olive oil over and bake for about 30 minutes, when they will have wilted slightly and browned round the edges.

Serve warm rather than hot.