Directly from Sunday lunch, a timeless classic of our tables: stuffed courgettes! The grandmothers 2.0 can go wild on the web by sharing their versions, stored in precious family recipe books, perhaps revealing some small secret or trick to facilitate preparation.


• Round courgettes: 4

• Minced pork meat: 100 g (3,52 oz)

• Pork sausage: 100 g (3,52 oz)

• Medium eggs: 1

• Grated parmesan cheese: 30 g (1,05 oz)

• Chopped parsley: 1 tbsp

• Black pepper: as needed

• Crushed breadcrumbs: 20 g (0,70 oz)

• Salt: as needed

• Extra virgin olive oil: 1 tbsp


1) To prepare the stuffed courgettes, wash the courgettes under running water, dab it with a clean cloth and cut the cap to form the hat. Cut the inside perimeter with a small knife, make a cross in the pulp and extract one clove at a time; then dug inside with a teaspoon and leave about 1 cm thick edge. You'll have everything ready to fill.

2) Salt the inside of the courgettes then turn them over on a tray lined with kitchen paper because they lose the vegetation liquid. Meanwhile, dedicate yourself to the filling: in a bowl pour the minced meat and add the sausage, add the grated Parmesan, the chopped courgettes pulp, the lightly beaten eggs and the breadcrumbs of minced bread.

3) Add the minced parsley, salt, pepper and then mix the mixture to obtain a homogeneous mixture. Grease a deep pan with a little oil. Take back the well-drained courgettes and fill each one to the brim with the meat filling.

4) Spread the stuffed courgettes inside the pan with their caps; cook in a static oven preheated to 160 ° C for about 60 minutes (if ventilated oven 140 ° C for about 50 minutes); you can remove the caps before the 60 minutes, if they are softened and have taken color, while the stuffed courgettes must become golden and crisp on the surface. Then bake and serve the stuffed courgettes hot or at room temperature together with the caps!


Store the stuffed courgettes in the refrigerator in an airtight case for 1-2 days at most. You can freeze them if you have used fresh, non-thawed ingredients.

Stuffed courgettes lend themselves to many variations for filling, you can indulge your imagination and vary the type of meat or use in its place the tuna fillets in oil!

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