I like making stuffed courgettes, the possibilities are endless, and I cannot understand why some people don’t appreciate the versatility of courgettes. So here I am, sticking up for the green vegetable, and presenting 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 I opted to use what I already had.

You will need (2 portions):

1 round courgette per person

1 red bell pepper

1/2 a bulb of funnel (or according to taste)

1/2 cup spinach

2-4 sundried tomatoes

1/2 cup chopped cheddar or grated Parmesan (I used some chunks of Scamorza)

1 egg


Trim the edges from your courgettes so that they can sit flat. Cut in half across the wider part.

Place in a deep pan with boiling water for about 20 minutes until soft. Fish them out and let them cool until they are cool enough to handle.

Preheat your oven to 180 C.

In the meantime the spinach, red bell pepper, sundried tomatoes, and fennel need to be chopped finely. Whisk the 2 eggs in a bowl and add all the ingredients, reserving some cheese for later, and add a pinch of salt & pepper to taste.


Scoop out the insides of the courgettes, leaving a 1cm border all around, and being careful not to cut through the sides.


Fill the courgettes with several spoonfuls of your mixture till the top and place in an oven-proof dish (a deep one is better as sometimes they will leak). Cook for about 30 minutes until they are browning at the top.


You might also enjoy this.


Easy recipes and low-maintenance dinners don’t have to be bland, and this is a great example.

You will need:

1 can of whole tomatoes in their juice
a large or 2 medium courgettes, sliced evenly
1/3 cup extra virgin olive oil
chopped olives and capers (to taste)
1 teaspoon mixed herbs (oregano, thyme, sage)

Set your oven to fan setting on 200 Celsius.

Toss all the ingredients except olives and capers in an oven dish, making sure the courgette slices have been coated in olive oil and herbs. Arrange them so that all slices are flat.

About 20-25 minutes in, add the olives and capers and turn the courgette slices and tomato pieces. Roast for about 40 minutes in total, until the edges of the courgettes start to brown.

I’m forever finding new ways to cook zucchini since I buy them often and they’re pretty versatile. Obviously I love the taste, especially when they’re grilled and drizzled with some good olive oil – but repetition of any kind bores me…

So here goes a new recipe for a zucchini gratin!

You will need:

– 1 large or 2 medium zucchini / courgettes, sliced evenly

– 2 cloves of garlic, minced

– 1/2 cup fresh cream

– 1/2 cup Panko or breadcrumbs

– 1/4 cup grated Parmesan

– 1 tablespoon butter or coconut oil

How to make it:

Preheat your oven to 200 degrees.

Melt the coconut oil or butter in a pan and fry the zucchini and garlic for about 6-8 minutes until the slices start to crisp up. Stir to cook evenly.

Add the fresh cream and stir for another few minutes until the mixture gets thicker. Turn off the heat and mix in half your Panko and half your grated Parmesan.


Pour gently into an oven dish and sprinkle the remaining Panko and Parmesan over the top.


Place in the middle of the oven for about 15 minutes until the top starts to brown.

This recipe reheats well and can be served alone or as a side dish.