Baked Stuffed Courgettes with Pine Nut Oregano Salsa
Halved courgettes filled with a savory mixture of their own pulp, egg, parmesan, and bread crumbs, then baked until golden. Finished with a bright, herbaceous salsa of toasted pine nuts, fresh oregano, lemon zest, and juice. A Mediterranean-inspired vegetable-forward dish with textural contrast and vibrant flavor.
Ingredients
- 2 large zucchini, halved lengthwise
- 2 cloves garlic, grated
- 1 egg, lightly beaten
- 1 ½ oz parmesan, grated
- 1 slice sourdough bread, blitzed into rough crumbs
- 3 ½ oz cherry tomatoes, quartered
- 1 lemon, zest
- 1 tbsp lemon juice
- 4 tbsp fresh oregano
- 2 tbsp dried oregano
- 2 tbsp pine nuts, lightly toasted
- 3 tbsp olive oil
- pepper, to taste(optional)
- salt, to taste(optional)
Instructions
- 1
Preheat the oven to 450°F.
- 2
Halve the zucchini lengthwise and scrape out the marrow with a spoon, leaving about ⅓" of peel intact.
- 3
Roughly chop the scooped pulp and squeeze out as much water as possible.
- 4
Combine the dried pulp with grated garlic, egg, parmesan, bread crumbs, and season with pepper and salt.
- 5
Quarter the cherry tomatoes and squish them thoroughly by hand into the mixture, then mix well and set aside.
- 6
Toast the pine nuts in a dry frying pan until just starting to color, then cool in a bowl.
- 7
In a separate bowl, combine lemon zest, toasted pine nuts, and oregano.
- 8
Add half of this mixture to the zucchini filling and mix through well. Reserve the other half.
- 9
Place the hollowed zucchini on a baking tray, brush the flesh with olive oil, and season with pepper and salt.
- 10
Spoon the zucchini mixture into the hollowed halves and bake for 20 to 30 minutes until the filling has set and the topping is brown and crispy.
- 11
While baking, finish the salsa by combining the reserved pine nut and oregano mixture with lemon juice and olive oil, then season with pepper and salt. Taste and adjust seasoning as needed.
- 12
When the zucchini are done, remove from the oven and sprinkle the salsa over the top.
Tips
Squeeze the courgette pulp thoroughly to remove excess moisture, which helps the filling set properly and prevents a soggy dish.
Toast the pine nuts just until they begin to color for best flavor; do not let them brown completely as they will continue to toast as they cool.
Reserve half the pine nut and oregano mixture before mixing it into the filling so you have fresh herbs for the final salsa.
Adjust the salsa seasoning to taste after the courgettes finish baking, as the balance of lemon, salt, and oregano can vary with ingredient quality.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 180°C oven for 10 minutes to warm through without drying the filling.
Prepare the courgette filling and both salsa components up to 1 day ahead. Hollow the courgettes and brush with oil just before baking for best texture.
Serve warm or at room temperature as a side dish or vegetarian main course, optionally accompanied by a simple green salad or with grilled bread.
Common Mistakes
Do not skip squeezing the courgette pulp to avoid a wet, soupy filling that won't set properly.
Do not over-brown the pine nuts to avoid bitter flavor; remove from heat when they just begin to color.
Do not mix the entire salsa into the filling to avoid losing the fresh, bright salsa contrast that finishes the dish.