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Stuffed Courgettes

A delicious combination of tender courgette and fresh coriander mixed with a sweet soya sauce. You can make the filling and the sauce a day in advance. Reheat the sauce while the courgettes are baking.

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100g/4oz dried vermicelli (very thin spaghetti), broken into small pieces
Dash of olive oil
4 medium-sized courgettes
Finely chopped walnuts, to garnish

For The Filling:

150ml/╝pt sweet soya sauce
1 clove of garlic, crushed
50g/2oz mushrooms, very finely chopped
3tbsp fresh chopped coriander
25g/1oz shelled walnuts, very finely chopped
Salt and freshly ground black pepper

For The Sauce:

60ml/4tbsp olive oil
2 cloves of garlic, crushed
25g/1oz chopped fresh coriander
Salt and freshly ground black pepper
45ml/3tbsp vegetable stock


Serves: 4


Bring a large saucepan of water to the boil and add the vermicelli with a dash of olive oil. Cook for about 5 minutes, stirring occa­sionally, until tender. Drain and set aside.

Cut a thin slice lengthways along the top of each courgette and chop this piece finely. Using a teaspoon, scoop out the flesh from the middle of the courgette and chop roughly. Arrange the hollowed courgettes in a shallow ovenproof dish and set aside. Preheat the oven to 200°C/400°F/Gas Mark 6.

To make the filling, place the sweet soya sauce and the garlic in a large frying pan and heat gently. Cook for about 1 minute, then stir in the mushrooms. Cook for about 5 minutes, stirring occasionally, then add the coriander. Cook for a further 2-3 minutes, then stir in the chopped walnuts and season to taste with salt and freshly ground black pepper. Simmer for 1-2 minutes, then stir in the cooked vermicelli.

Remove from the heat and, using a teaspoon, stuff the courgettes with the filling, placing any extra around the courgettes in the dish. Cover the dish with aluminium foil and bake for 25-30 minutes, until the courgettes are tender.

Meanwhile, to make the sauce, place all the ingredients in a food processor or blender and purée until smooth. Transfer to a small saucepan and heat gently until warm. Remove the stuffed courgettes from the oven and serve with the coriander sauce, garnished with finely chopped walnuts.

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