There are many advantages to being a foodie – from the joy of discovering new flavours to being your friends’ go-to guy for recipes. There is also one discernible (for lack of a better term) “disadvantage” – and that is the fact that you become a little bit of a food snob. You’re analyzing and dissecting and quite frankly, you won’t eat things that aren’t good enough. Then there are the moments when something tastes so good that it deserves it’s own moment of reflection and many oohs and ahhs. This is especially the case when you’re not in a high class restaurant and you didn’t expect your Thursday night dinner to taste this good…

Would you like to learn how to make this delicious vegetarian dish? Ladies and gents, read on..

For 2 persons you will need:

  • 2 large, round, firm courgettes
  • 120-150g ricotta
  • 100g cream cheese
  • 2 eggs
  • a couple of chopped up sundried tomatoes
  • 2 tablespoons grated parmesan or other cheese of your choice
  • a pinch of ground pepper

Chop your courgettes in half and boil them in water for a few minutes. They will be cooked for a further 20 minutes or so later in the oven so don’t overdo it. Boil until they just begin to soften. This will make it easier for you to scoop out the innards. We like to leave a bit of crunch in them 🙂

Scoop out the insides carefully with a spoon, leaving a good 1.5-2 centimeters all around.

Mix all your other ingredients in a bowl until you have a creamy consistency.

Fill your courgette halves, leaving a small gap at the top to allow for your mixture to expand as it cooks. Place in a 180 degree oven (optionally assisted with fan) for about 15-20 minutes or until they start to brown at the top. Serve hot or cold.


  1. Els
    Posted October 21, 2011 at 9:02 am | Permalink

    Gonna try them out for Sunday lunch!! 🙂 See if it pleases the in-laws, too! 🙂 x

    • Posted October 21, 2011 at 12:36 pm | Permalink

      Let me know how it goes:)
      I think the sundried tomatoes are a really lovely touch… I’ve made them about 4 times since and once I stuffed tomatoes with that filling too.

  2. Els
    Posted October 22, 2011 at 6:34 am | Permalink

    Miriam, do I mix in the insides of the courgettes into the mix? Or would the mixture get too soggy? If so, I’ll turn the insides into soup 🙂

    • miriam
      Posted October 22, 2011 at 7:54 am | Permalink

      I wouldn’t suggest it, as the taste of the mixture is quite subtle. I usually use the inside with an omelette or soup 🙂

  3. oRi
    Posted October 28, 2011 at 6:27 pm | Permalink

    OH MY GOD!!! You’re right that tastes so good!!! And i don’t even like courgettes! Good way for me to eat them! 🙂

    • Posted October 29, 2011 at 8:36 am | Permalink

      I’m making my friends more healthy 🙂 so happy that you tried this out!

  4. Oriana
    Posted May 2, 2012 at 7:30 am | Permalink

    So yesterday I did these again….and I usually always end up with left over filling plus the inside of the courgettes and don’t know what to do with it. So I thought of your other recipe and decided to combine them. I basically added the courgette insides to the leftover filling mix and mixed them well, then just basically fried them like I would an omelette – not even any oil needed or anything…just a non stick pan. It won’t solidify together like a normal omelette….but it still worked out well and was quite yummy! So thought I’d share 🙂

    • Posted May 2, 2012 at 9:43 am | Permalink

      As soon as I started reading this comment, I thought of the second ‘omelette’ recipe but you were as quick to do it too. I’m SO happy that my recipes are proving useful to you :D:D well done and slowly you’re learning lots of recipes too!

2 Trackbacks

  1. […] served my chicken with stuffed courgettes (ricotta, cheddar and sundried tomatoes) and a salad of valerian, rucola, fried courgettes, olives […]

  2. […] you with different ways to get them onto your plates! My go-to method is to stuff them with ricotta/cheese/parsley or sometimes minced meat, but this time I didn’t have either of those things in my fridge, so […]

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