Garlic and Herb Stuffed Baked Courgettes with Pine Nuts

Name: Garlic and Herb Stuffed Baked Courgettes with Pine Nuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 medium courgettes halved lengthways; 100 g fresh breadcrumbs; 30 g pine nuts; 3 clove garlic cloves; 4 tbsp finely chopped oregano; 1 pinch large pinch of thyme leaves; 1 lemon, zested; 3 tbsp extra-virgin olive oil

These tender baked courgette boats are filled with a zesty blend of garlic, fresh herbs, and golden breadcrumbs. Topped with toasted pine nuts, they make a perfect light vegetarian main or a sophisticated side dish.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

medium courgettes halved lengthways
4
fresh breadcrumbs
100 g
pine nuts
30 g
garlic cloves
3 clove
finely chopped oregano
4 tbsp
large pinch of thyme leaves
1 pinch
lemon, zested
1
extra-virgin olive oil
3 tbsp

Step-by-Step Instructions

Preheat your oven to 220°C (200°C fan/gas mark 7). Slice the courgettes in half lengthways. Using a teaspoon, carefully scoop out and discard the watery core, leaving a 1cm border around the edges to create a sturdy 'boat' shape for the filling.

In a medium mixing bowl, combine the crushed garlic, fresh breadcrumbs, lemon zest, extra-virgin olive oil, chopped oregano, and thyme leaves. Season with a pinch of sea salt and stir well until the crumbs are evenly moistened by the oil.

Spoon the herb mixture generously into the hollowed-out courgettes. Sprinkle the pine nuts over the top and arrange the boats on a baking tray. Bake for 18–25 minutes until the courgettes are tender when pierced with a knife and the crumb topping is golden and crisp.

Chef's Tips

For extra richness, mix 20g of grated Parmesan or nutritional yeast into the breadcrumbs. If courgettes are very large, you may need to increase the baking time by 5-10 minutes to ensure they are fully softened.