Stuffed Courgettes

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

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For a simple salad, try griddling halves of baby courgettes and dressing them only with salt and olive oil. This is only slightly more complicated and makes a good starter.


  • 4 medium-large courgettes
  • olive oil
  • 8 oz feta cheese – crumbled
  • 2


Scrub courgettes, but do not peel. Cut off stem and little brown dot from the other end. Cut in half lengthways, so that each half will sit flat on its skin side, and scrape out all the seeds with a teaspoon to make boats.

Steam over rapidly boiling water, with the steamer’s lid on fully, for about 5 minutes, until the courgettes have relaxed slightly. Arrange as horizontally as possibl