Stuffed Round Courgettes A La Provencale Recipe

I was super excited to try these stuffed round courgettes a la Provencale ’cause the mix of juicy tomatoes, browned garlic, and cheesy herbs instantly reminded me of those laid-back summer nights with friends where every bite just felt like a little slice of heaven.

I love making Stuffed Round Courgettes A La Provencale. My recipe mix tender courgettes with extra virgin olive oil, chopped onion, minced garlic and ripe tomatoes.

I think adding red bell pepper, breadcrumbs and Parmesan gives great flavor along with fresh basil, thyme and a touch of salt and pepper.

Ingredients

• Round courgettes: They are rich in fibre, low in calories and naturally sweet which make them a great veggie.
• Ripe tomatoes: Super juicy and nutrient packed, they bring a tangy yet slightly sweet flavor and vitamins.
• Extra virgin olive oil: This is heart-healthy and adds a robust flavor, helping to blend all the tastes together.
• Red bell pepper: Crunchy and vibrant, full of vitamin C, it adds a nice subtle sweetness and color.
• Parmesan cheese: Savory and a bit salty, it really boosts the taste with a rich protein kick.
• Fresh basil: Aromatic and herbaceous, it offers a cool refreshing flavor that really lifts the dish.
• Garlic: It adds a pungent tang that deepens the overall flavor and supports healthy metabolism.

Ingredient Quantities

• 6 round courgettes (about 250g each), halved and seeded
• 3 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 400g ripe tomatoes, roughly chopped
• 1 red bell pepper, diced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh thyme
• Salt and pepper to taste

How to Make this

1. Start by preheating your oven to 375°F and prepping the courgettes by cutting them in half and scooping out the seeds.

2. Heat the olive oil in a large skillet over medium heat, and add the chopped onion. Cook for about 3-4 minutes until it starts getting soft.

3. Toss in the minced garlic and stir for another minute until it gets fragrant.

4. Add the roughly chopped tomatoes and diced red bell pepper to the pan. Let it simmer for about 5 to 8 minutes until the veggies are soft.

5. Season the mixture with salt and pepper to taste.

6. Remove the skillet from the heat and stir in the breadcrumbs, grated Parmesan cheese, chopped basil, and thyme.

7. Spoon the filling into each courgette half, being careful not to overfill them.

8. Arrange the stuffed courgettes in a baking dish and drizzle a little extra olive oil over the top if you want.

9. Place the dish into the oven and bake for 20 to 25 minutes until the courgettes are tender and the top looks lightly golden.

10. Let them cool for a few minutes before serving, and enjoy your delicious Stuffed Round Courgettes a la Provencale!

Equipment Needed

1. Oven – Its needed to bake the courgettes at 375°F
2. Large skillet – For cooking the onion, garlic and chopped veggies
3. Baking dish – To arrange the stuffed courgette halves before baking
4. Sharp knife – To chop the courgettes, onion, tomatoes, and red bell pepper
5. Cutting board – For safely cutting all the fresh ingredients
6. Spoon – For stirring the sauce and spooning the filling into the courgettes
7. Measuring cups and spoons – To measure out breadcrumbs, Parmesan cheese and olive oil
8. Grater – For grating the Parmesan cheese
9. Spatula – Useful for mixing the filling once removed from heat
10. Timer – To keep track of the recipe’s cooking and baking times

FAQ

• Q: Can I use other types of squash instead of round courgettes?
  A: Yeah, you can, but it might change the flavor a little bit. For example, using eggplant or even summer squash is fine. Just be careful because they might need different cooking times.
• Q: How should I remove the seeds from the courgettes?
  A: Cut ’em in half and scoop out the seeds with a spoon. It can be a little messy but it works alright.
• Q: Can I prepare the dish ahead of time?
  A: Sure you can prep most of it a day before. Just store the filled courgettes in the fridge and pop them in the oven when you’re ready to bake. I usually add the breadcrumbs right before baking so they stay crunchy.
• Q: Is it OK to swap Parmesan cheese with another cheese?
  A: Absolutely, you can try cheddar or even mozzarella if you like. It won’t be exactly the same Provencale flavor but its still really tasty.
• Q: What if I dont have fresh basil or thyme?
  A: No worries, you can use dried herbs instead. Just use about half the amount because dried herbs pack more flavor. Just adjust to your taste.

Stuffed Round Courgettes A La Provencale Recipe Substitutions and Variations

• You can swap out round courgettes with standard zucchini or even pattypan squash if you want a slightly different look.
• If extra virgin olive oil isn’t available, try using avocado oil; it has a similar flavor and good heat stability.
• Instead of fresh tomatoes, canned tomatoes work well too, just make sure to drain some excess liquid.
• If you don’t have Parmesan cheese, Pecorino Romano is a solid choice, though it’s a bit saltier.
• For a crunchy twist, panko breadcrumbs can be used in place of traditional breadcrumbs, giving a lighter texture.

Pro Tips

1. Try not to overfill the courgette halves so the filling cooks evenly and doesn’t spill out. Keeping a little space in the middle really helps the flavors mix better.
2. Browning the onions until they’re really soft before adding the garlic and tomatoes gives the dish a sweeter, richer flavor so don’t rush that step.
3. If you like a thicker filling, let the tomato and pepper mix simmer a bit longer. This thickeness stops it from being too runny when you’re baking.
4. If you dont have breadcrumbs on hand, you can toast some bread and crumble it up instead. It gives a similar crunch and an extra homey taste.