A very tasty and smart combination of meat and vegetables. It can be served with any other dish or even eaten alone like this. We have used pork, of course, but also beef or veal is ideal.


Serves 4, Preparation 20 mins, Cooking approx. 30 mins

  • 4 large courgettes
  • 200 g minced pork meat
  • 1 egg
  • 2 tablespoons grated Parmigiano cheese
  • 50 g minced Mortadella
  • EVOO – Extra Virgin Olive Oil, a tablespoon
  • salt and pepper, to taste
  • A sprinkle of dry white wine


Cut the courgettes in half across the width, trim the ends.

Scoop out the insides with a teaspoon, blanch for approx. 8-10 minutes in hot salted water.
Drain, pat dry and leave to cool.

Combine the minced meat, egg, salt, pepper, grated Parmigiano, chopped mortadella in a bowl and mix.

Fill the courgettes with the mixture, place on a lightly oiled baking tray, add a drop of dry white wine and bake at 200C/180C Fan/Gas 6 for 25-30 minutes or until soft and beginning to brown. Serve hot.




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