These feta and tomato stuffed courgettes make a simple and delicious vegetarian summer meal. Courgettes are filled with juicy tomatoes, sweet red pepper, garlic and oregano, then topped with crumbled feta and baked until tender and golden. Finish with fresh basil for a bright Mediterranean-style dish.
Summer nights and eating al fresco is one of my favourite pastimes. Summery food (and a cold glass of wine) and I’m happy.
If you have grown your own courgettes in your garden or allotment, or picked them at a farm or even just got some in your veg box or from the supermarket, then this recipe is a great way to enjoy them.
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What are courgettes
Courgettes are a summer squash with a mild flavour and soft, edible skin. In the US they’re usually called zucchini. They’re one of those wonderfully versatile vegetables that can be roasted, grilled, fried or stuffed.
I particularly like using them for stuffing as they make a great base for all sorts of fillings. Here, the courgettes are filled with sweet red pepper, juicy tomatoes and creamy feta before being baked until tender and golden.
For more facts on courgettes and what the difference is to a marrow you can check out this useful post from Oddbox.
I use large courgettes in this recipe, as smaller ones are tricky to hollow out and fill!
Ingredients
Here’s what you will need for this recipe, the quantities are below in the recipe card.
- large courgettes
- red pepper
- cherry tomatoes
- garlic
- oregano
- feta
- fresh basil, to garnish (not shown)
Method
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this stuffed courgette recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
- Cut the courgettes in half so you have flat pieces.
- Scoop the flesh out of the centre of the courgettes, chop it into small pieces, and put it in a bowl. Put the courgette halves on a baking tray.
- Finely chop the red pepper, slice the cherry tomatoes, crush the garlic and add them to the bowl.
- Season the mixture with salt and pepper and add 1-2 tsp of dried oregano. Mix well.
- Spoon the filling into the courgette halves on the baking tray. Pile the filling high to use as much up as you can, there may be a little left over.
- Crumble the feta over the stuffed courgettes.
Bake at 180°C / 350°F for 45 minutes until tender with golden feta.
Garnish with a little fresh basil, then serve and enjoy. Such a great vegetarian meal or side dish.
How to serve
Serve these stuffed courgettes with a simple green salad and some crusty bread to soak up the juices. They’re lovely for a light lunch or summer dinner and are particularly good served warm from the oven.
Can I cook stuffed courgettes on the BBQ?
Yes. Place the stuffed courgettes on a piece of foil or in a suitable BBQ-safe dish and cook over indirect heat until the courgette is tender and the feta is golden.
Variations
The recipe is also easily adaptable. Some ideas:
Use different colour peppers – yellow, orange or green in place of red.
Use different herbs: swap the oregano for thyme, basil or a little rosemary.
Add beans: stir in cannellini beans for a more substantial vegetarian meal.
Add chilli: add fresh chilli or chilli flakes for some heat.
Make it Mediterranean: add a few chopped olives or sun-dried tomatoes.
More courgette recipes
If you like my stuffed courgettes, for more courgette ideas, how about:
Recipe
Stuffed Courgettes with Feta and Tomato
Ingredients
- 2 large courgettes zucchini
- 1 red pepper
- 10 cherry tomatoes
- 2 cloves garlic
- Salt and pepper
- 1-2 tsp dried oregano
- 50 g (⅓ cups) feta cheese
Instructions
- Cut the courgettes in half so you have flat pieces.2 large courgettes
- Scoop the flesh out of the centre and put it in a bowl.
- Put the courgette halves on a baking tray.
- Chop a red pepper, slice the cherry tomatoes, crush the garlic and add them to the bowl.1 red pepper, 10 cherry tomatoes, 2 cloves garlic
- Season with salt and pepper and add 1-2 tsp dried oregano.Salt and pepper, 1-2 tsp dried oregano
- Spoon the filling back into the courgette halves. There may be too much filling for the courgettes, if so pile it high.
- Crumble the feta over the stuffed courgettes.50 g / ⅓ cups feta cheese
- Bake at 180℃ / 350℉ for 45 minutes until tender with golden feta.Serve with crusty bread and salad.
munchiesandmunchkins says
Oh wow these look so good Lucy. Will definitely give this a go on the BBQ.
Angela / Only Crumbs Remain says
These sound amazing Lucy, I’m always there when feta is included 🙂 I can imaging that they’d be absolutely great on the BBQ too.
Angela x
bakingqueen74 says
Feta is my fave too! Thanks Angela
Foodie Quine (@foodiequine) says
These look lovely! Anything with Feta cheese works for me. I stuffed a round courgette and a pattypan squash last week. Life is definitely not too short to stuff veg!!
bakingqueen74 says
Thanks Claire! with big veg like this is doesn’t take long at all does it! who was it that said that again?!
Sisley White says
This seems really simple and perfect for summer dinners. Can’t wait to make it.
bakingqueen74 says
If you have any courgettes going mad in the garden it is really useful
Kavey F says
I do love stuffed courgettes! Yours look gorgeous, and healthy too. Our plants haven’t fruited this year though. 🙁
bakingqueen74 says
Oh what a shame! I didn’t manage to sow any seeds this year so all credit to my sister-in-law Jeni.