Stuffed courgettes with walnuts and feta


Stuffed courgettes with walnuts and feta

Prep Time ~ 20 mins Cooking Time ~ 45 mins
Approx Cost ~ £4 Difficulty ~ Easy
Freeze ~ No Serves ~ 4

Tips ~ Pine nuts can be used instead of the walnuts in the filling.


4 fat, medium courgettes

3 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

50g / 2oz Greek feta cheese, crumbled

25g / 1oz walnut pieces, chopped

50g / 2oz fresh white breadcrumbs

1 egg, beaten

1 tsp chopped fresh dill

Salt and pepper


  • Preheat oven to 190C, gas mark 5
  • Put the courgettes in a saucepan of boiling water, return to the boil for 3 minutes. Drain and rinse under cold running water, drain again and leave to cool.
  • When cool enough to handle, cut a thin strip off the top of each courgette and gently scoop out the flesh using a teaspoon. Leave a shell to hold the stuffing.
  • Chop the courgette flesh. Heat 2 tablespoons of the oil in saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the courgette flesh and fry for a few minutes. Remove from the heat and leave to cool slightly.
  • Stir in the cheese, walnuts, breadcrumbs, egg, dill and seasoning. Use to fill the courgette shells and place side by side in an ovenproof dish. Drizzle over the remaining oil.
  • Cover the dish with foil and bake in a preheated oven for 30 minutes. Remove the foil and bake for a further 10 - 15 minutes, or until golden brown.
  • Serve hot.