A Cook's Plot

Vegetarian & Vegan

Stuffed Courgettes

Today’s lunch… a little bit of sun and suddenly I want to ditch the comfort food and start making summery food again. This is a lovely vegetarian recipe that can be made using either normal-sized courgettes or the baby ones I’ve got here. Serve them on their own as a starter or a side dish, or add a baked potato with wilted spinach and fried mushrooms with a little low-fat soft cheese stirred in and you’ve got a delicious lunch or supper.


Serves 2

  • 4 small (or 2 medium) courgettes
  • half a red pepper
  • 5 Peppadew peppers (from a jar), chopped
  • 4 slices day-old bread
  • few sprigs of thyme
  • 8 chestnut mushrooms, chopped
  • 2 tbsp pesto (or sun-dried tomato paste)


Slice the courgettes in half lengthways and brush with a little olive oil, then bake at 190C (fan oven) for 20 mins. Meanwhile, whizz the thyme and bread together in a food processor then mix together with all the remaining ingredients, season and spoon over the courgettes. Bake for another 15 mins until tender and browned on top. It's as easy as that!

A Cook's Plot Tip

Next time you've got bread that's starting to go stale, whizz it up in the food processor with some sprigs of thyme and keep in the freezer to use later in recipes like this.

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