This is one of my favourite veggie recipes, although it can easily be beefed up for the ones that have a taste for something meatier. It looks a bit more involved than it actually is with all the hollowing of the courgettes, but since the courgettes cook so quickly, this is not a big slave-job in the kitchen. This recipe is for 2 people, but can easily to be reduced or expanded to your needs.


  • 2 large courgettes
  • Avocado Oil
  • 3 chunky cloves of garlic
  • 2-3 tomatoes
  • 1 red onion
  • Seasoning
  • Grated cheese
Additional ingredients, if you like:
  • Mushrooms
  • Bacon
  • Minced meat or Quorn


Split the courgettes and brush with avocado oil. You can use any oil of course, but I find avocado oil really brings out the flavours in vegetables. Stick the courgettes in the oven at about 180 C.


While the courgettes are cooking, chop the garlic, onions and tomatoes and fry them in the pan. If you use mushrooms, bacon or mince add it here. You might want to use a little less tomato to fit everything in. By the time you’re done, the courgettes have probably softened enough so that you can spoon out the middle bits of them. Put the courgettes on the side to wait for stuffing. Chop the courgette that you’ve just spooned out and mix with the stuffing. Season with salt and pepper.


Spoon the stuffing into the courgettes and top with grated cheese. Pop the courgettes back in the oven until the cheese has melted and got a bit of colour. That’s about 10minutes or so.


The courgettes are delicious with mash. I served them with some raw pesto pasta.