• 3 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 large onion, chopped finely
  • 4 green or yellow courgettes
  • 150g Parmigiano Reggiano (120g grated, 30g shaved)
  • 1 small aubergine, chopped finely
  • 2 plum tomatoes, de-seeded and chopped
  • 1 teaspoon chopped fresh oregano
  • 1 red pepper, de-seeded and chopped finely
  • Salt, to season
  • Freshly ground black pepper, to season


  1. 1

    Preheat the oven to 180°C/ fan oven 160°C/gas mark 4.

  2. 2

    In a heavy-based pan, heat the olive oil, add the garlic and onion and cook for 3-4 minutes, until soft but not coloured.

  3. 3

    Take the courgettes, cut them in half and hollow out the middle, leaving the sides strong enough to hold the filling once cooked.

  4. 4

    Take the inside of the courgettes, chop finely and add to the garlic and onions. Then add the pepper, aubergine, tomatoes and oregano and season to taste. Cook for about 5 minutes. Remove from the heat and mix in the grated Parmesan.

  5. 5

    Place the mix in the courgettes, sprinkle shaved Parmesan on the top and bake for 5-6 minutes.

  6. 6

    Cook's tip: Courgette contains a lot of water so try sprinkling them with salt before cooking and leave for a while, then wash and drain.

  7. 7

    *All information included in this recipe has been provided by Italia Formaggi.

Nutritional Details

Each serving provides
  • Energy 1089kj 260kcal 13%
  • Fat 22.0g 31%
  • Saturates 5.0g 25%
  • Sugars 1.0g 1%
  • Salt 1.8g 30%

% of the Reference Intakes

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