Round courgettes look like they were made to be stuffed and we love them that way. A filling made with tuna, Cheddar and Parmigiano makes for a tasty main course, try it.

Serves: 4 | Preparation time: 20 mins | Cooking time: about 20- 25 mins

  • Round-shaped courgettes: 4
  • Mature Cheddar, sliced: 50 g
  • Canned Tuna in olive oil, 100 g
  • Garlic: 1 clove
  • Extra virgin olive oil: 2 tbsp
  • Parmigiano, grated: 2 tbsp
  • Mint, 3-4 chopped leaves
  • Salt and pepper: to taste


Preheat the oven to 180°C.

Cut off the top cap of the courgettes. Blanch the courgettes in unsalted water for about 3 mins, drain and allow them to cool down under running cold water.
Remove their pulp with a teaspoon, set aside. Heat up 3 tbsp of olive oil in a pan and brown the garlic clove. Add courgette pulp with chopped mint, fry it up for about 5-6 minutes.

Put in a bowl the drained tuna, diced cheddar, the courgette pulp and a handful of grated Parmigiano, a pinch of salt and pepper, stir well.

Stuff each courgette up to the brim with the mix.

Place courgettes on a baking dish lined with parchment paper, topping with some grated Parmigiano and a drizzle of olive oil.
Bake for about 20 mins. They will be ready when they’ll get a golden crust on top.

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