Gooey, Garlic Stuffed Courgette

Round courgettes...I had never seen them before yesterday but I am in LOVE. They are absolutely begging to be stuffed with cheese and I have obliged! After a wonderful morning at Swiss Cottage Farmers Market questioning the Wild Country Organics man about his produce, I settled on one of these lovely, round courgettes and a slab of soft blue cheese to feed me and my very hungry sister. This recipe could be prepared for a sharer starter at a dinner party or as a no fuss, simple dinner. I have served mine with a fresh walnut sourdough bread, cut into soldiers for dipping (obviously!).

Swiss Cottage Farmers market is on every Wednesday between 10am-3pm. It has some fabulous stalls, including Wild Country Organics who grow the most luscious salad and vegetables I have ever tasted. It is definitely worth a trip just to visit them.

Serves 1 as a main, or 2 as a starter


1 round courgette

2 cloves of garlic, minced

100g soft blue cheese, or a substitute of your choice

Butter, for cooking

Olive oil, for drizzling

Handful of breadcrumbs, for topping

Handful of parmesan, for topping

Walnut sourdough bread, sliced into soldiers


Turn on the oven to 200 degrees.

Wash the courgette and slice the top off.

Take a spoon and carefully scoop outside the inside flesh. Chop the flesh roughly and put aside in a bowl.

Place the whole courgette on a baking tray, put the top back on, drizzle with oil and season. Place in the oven to bake for 25-30 minutes.

While the courgette is cooking, heat a pan with a good knob of butter. Add the garlic and cook for a few minutes before adding the courgette flesh. Cook until the water has reduced, then remove from the heat.

Take the courgette out of the oven, turn upside down on a sheet of kitchen towel or balance over a mug, as I have done. This is to drain the excess liquid. Leave for a few minutes then return the courgette to the baking tray.

Turn on the grill to a medium/high heat. Layer the cheese and courgette flesh mixture in the whole courgette. Sprinkle with the breadcrumbs and parmesan to finish. Place the courgette under the grill until the top is melted and coloured.

Arrange the bread soldiers around a plate and plonk the courgette in the middle, serve immediately and enjoy the gooey, cheesy mess!