Meat-based recipe
Large courgettes become edible boats for a savoury beef and herb filling, baked in a simple tomato sauce. It is a useful way to use mature fruit from the plot while keeping the flesh tender rather than watery.
Ingredients
- 4, about 800g total Large courgettes
- 400g Beef mince
- 1 small, diced Onion
- 2 cloves, chopped Garlic
- 400g Passata
- 40g Breadcrumbs
- 1, beaten Egg
- 1 tsp Dried oregano
- 8 leaves, torn Fresh basil
- 1 tbsp Olive oil
- to taste Salt and black pepper
Equipment
Baking dish · Frying pan · Spoon for scooping · Food thermometer (recommended)
Method
- Heat the oven to 200°C (180°C fan). Halve the courgettes lengthways and scoop out the centres with a spoon, leaving a 1cm shell. Chop the scooped flesh finely.
- Arrange the shells cut-side up in a baking dish. Bake empty for 8 minutes if the courgettes are thick or mature; small tender courgettes can be filled without pre-baking.
- Meanwhile heat oil in a frying pan. Cook onion for 4–5 minutes, add garlic and chopped courgette flesh and cook for 3 minutes until softened and excess moisture has evaporated.
- Add beef mince and oregano. Brown over medium-high heat for 7–9 minutes, breaking it up; cook until no pink mince remains. Stir in half the passata and simmer for 3 minutes. Remove from heat and cool until warm rather than hot, about 10 minutes, then mix in breadcrumbs, egg, basil, salt and pepper.
- Pour the remaining passata around the courgette shells. Divide the filling between them, pressing it in without packing too tightly. Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake for another 10–15 minutes until the shells are tender and the filling is browned. Check the centre of the filling reaches 75°C for 30 seconds; return to the oven and recheck if necessary. Rest for 5 minutes before serving.
Allotment tip
Very large courgettes can be watery and seedy: remove the soft seed core and use the firmer flesh in the filling. Evaporating moisture before stuffing helps the mixture hold together.
Serving suggestions
Serve with crusty bread, couscous or a green salad. Spoon some tomato sauce over each half.
Seasonal allotment note
Use medium or large courgettes in summer. For a less watery result, choose firm fruit and avoid leaving them on the plant until the skin becomes very tough.
Ingredient swaps
Use gluten-free breadcrumbs if needed. For a plant-based alternative, replace mince with cooked lentils and use a suitable binder; the recipe remains meat-based as written.
Allergens: Gluten (breadcrumbs) Egg
Storing leftovers
Cool promptly, refrigerate within 2 hours and eat within 48 hours, or freeze portions. Defrost in the fridge and reheat once until steaming hot throughout; courgettes soften further after freezing.