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+ servings
5 from 2 votes

Stuffed Courgette with Feta and Tomato

A light summer meal ideal as a vegetarian option in summertime when courgettes are plentiful 
Course Main Course
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2
Calories 122kcal


  • 1 extra large courgette zucchini or marrow
  • 1 red pepper
  • 10 cherry tomatoes
  • 2 cloves garlic
  • Salt and pepper
  • 1-2 tsp dried oregano
  • 50 g light feta


  • Cut the courgette in half so you have two flat pieces.
  •  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.
  • Season with salt and pepper and add 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.
  • Bake at 180 degrees for 45 minutes.
    Serve with crusty bread and salad.


Ideal for WeightWatchers SmartPoints, only 3 SP for the whole lot!


Calories: 122kcal | Carbohydrates: 12g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 299mg | Potassium: 567mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2580IU | Vitamin C: 114mg | Calcium: 162mg | Iron: 2mg