Calabacines – Stuffed Courgettes


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  • 6 small courgettes
  • 2 cups grated hard Edam (1 3/4 cup hard Edam and 1/4 cup mature cheddar)
  • 3/4 cup breadcrumbs.
  • 1 egg
  • salt
  • parsley
  • 1 clove of garlic
  • oil

Boil the courgettes in salted water, when cooked drain the water and leave to cool,
Once cooled cut lengthwise in two and scoop the flesh out making sure not to break the skin of the courgettes, place the courgette skins to one side.

Pour the scooped out flesh of the courgettes into a bowl and mix in your egg, finely chopped parsley and chopped garlic. Mix all together and add in grated cheese and grated bread, when all is mixed and firm put all the mixture into the skin of the courgettes that was left when you scooped the flesh out.

Heat some oil in a pan and fry until golden brown.

Recipe by Rosemarie Mañasco

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