Petites Courgettes Farcies


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Fran and I loved the shapes and colours of these beautiful little tubby courgettes. When young they have a dense texture, which holds its shape well when cooked, and a sweet, delicate flavour that contrasts nicely with the smoked lardons. If you’re a vegetarian and not using lardons, make sure you compensate accordingly with a generous scatter of sea salt, which will enhance the subtle taste.


  • 6 round courgettes
  • 2 tbsp olive oil
  • 4 shallots, finely diced
  • 3 cloves of garlic, crushed, peeled and diced
  • 200 g lardons, diced
  • bunch of marjoram, leaves chopped
  • zest and juice of 1 unwaxed lemon
  • freshly ground black pepper


    Heat the oven to 180°C/gas 4.

    Cut a lid from the stem end of each of the courgettes and scoop out the flesh to about ¾cm thick. Dice the flesh of the courgettes and place in a bowl. Heat a little oil in a pan, add the shallots, garlic and lardons and cook for 5 minutes over a medium heat. Stir into the courgette flesh and add the marjoram, lemon zest, pepper and lemon juice. Divide the mixture between the courgettes, then place on a lightly oiled baking sheet and top with their lids. Place in the oven and cook for 45 minutes.