Tender roasted courgettes filled with creamy feta, lemon, chilli, herbs, and golden breadcrumbs make a fresh and flavorful starter or light meal. This recipe is bright, savory, and perfect for summer cooking.
Why You’ll Love This Recipe
These stuffed courgettes are simple but impressive. The courgette shells become soft while still holding their shape, and the filling turns warm, creamy, and slightly tangy. Feta adds saltiness, crème fraîche gives richness, lemon brings freshness, and chilli adds gentle heat. Crisp sourdough breadcrumbs on top create the perfect contrast.
This dish is ideal for a starter, side dish, or light lunch. It also works well for entertaining because the filling and breadcrumbs can be prepared ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large round green courgettes
2 tablespoons olive oil, plus extra for drizzling
150 ml crème fraîche
100 g feta cheese, crumbled
1 small red chilli, deseeded and finely chopped
1 teaspoon finely chopped capers
Zest and juice of 1/2 lemon, plus extra lemon juice to serve
5 fresh dill sprigs, fronds picked and roughly chopped
1 slice sourdough bread, crust removed and chopped into rough crumbs
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Directions
Preheat the oven to 180°C fan, or 200°C conventional oven.
Slice the tops off the courgettes about 1.5 cm down to create lids. Using a teaspoon, carefully scoop out the seeds and most of the flesh, leaving a shell about 0.5 cm thick. Trim a very thin slice from the base of each courgette so they stand upright.
Place the courgette shells and lids on a roasting tray. Drizzle with olive oil, season with salt and pepper, and roast for 25 minutes, until just tender. Avoid overcooking so the courgettes keep their shape.
While they roast, prepare the filling. In a bowl, mix the crème fraîche, crumbled feta, chopped chilli, capers, lemon zest, lemon juice, dill, a small drizzle of olive oil, and a little black pepper.
Remove the courgettes from the oven. Spoon the filling evenly into the shells. Return to the oven for 8 minutes, or until the filling is hot and lightly golden on top.
Meanwhile, heat 2 tablespoons olive oil in a frying pan over medium heat. Add the sourdough crumbs and cook, stirring often, until golden and crisp. Season lightly.
To serve, sprinkle the crispy breadcrumbs over the stuffed courgettes. Garnish with extra dill and a squeeze of lemon juice. Place the lids slightly off center on top.
For a milder version, use only half the chilli or leave it out completely. For extra freshness, add chopped parsley or mint with the dill. You can also replace sourdough crumbs with wholemeal breadcrumbs or gluten-free breadcrumbs.
For a more filling dish, stir 4 tablespoons cooked rice or quinoa into the feta mixture before stuffing the courgettes.
Storage/Reheating
Store leftover stuffed courgettes in an airtight container in the fridge for up to 2 days. Keep the breadcrumbs separate if possible so they stay crisp.
Reheat in the oven at 170°C for 10–15 minutes, until warmed through. Avoid microwaving if you want the courgettes to keep their texture.
FAQs
Can I use regular courgettes instead of round courgettes?
Yes. Slice regular courgettes lengthwise, scoop out the center, and fill them like boats.
Can I make this recipe ahead?
Yes. Prepare the filling and breadcrumbs up to 1 day ahead, then roast and assemble before serving.
Is this recipe spicy?
It has mild heat. Use less chilli for a gentler flavor.
Can I leave out the capers?
Yes. They add a salty, tangy flavor, but the recipe still works without them.
What can I serve with stuffed courgettes?
Serve them with salad, rice, roasted potatoes, or grilled vegetables.
Can I use Greek yogurt instead of crème fraîche?
Yes, but the filling will be tangier and slightly lighter.
How do I stop the courgettes from collapsing?
Do not scoop them too thin, and avoid over-roasting before filling.
Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs instead of sourdough crumbs.
Can I add more cheese?
Yes. A little grated mozzarella or cheddar can be added for a richer filling.
Are stuffed courgettes best hot or cold?
They are best warm, when the filling is creamy and the breadcrumbs are crisp.
Conclusion
Stuffed courgettes with feta are fresh, creamy, and full of bright Mediterranean-style flavor. With tender courgette shells, tangy cheese filling, lemon, herbs, and crunchy breadcrumbs, this easy recipe makes a beautiful starter, side dish, or light summer meal.
Tender roasted courgettes stuffed with a creamy feta, lemon, and herb filling, topped with crispy golden breadcrumbs for a fresh and flavorful Mediterranean-style dish.
Ingredients
4 large round green courgettes
2 tablespoons olive oil, plus extra for drizzling
150 ml crème fraîche
100 g feta cheese, crumbled
1 small red chilli, deseeded and finely chopped
1 teaspoon finely chopped capers
Zest and juice of 1/2 lemon, plus extra lemon juice to serve
5 fresh dill sprigs, fronds picked and roughly chopped
1 slice sourdough bread, crust removed and chopped into rough crumbs
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Instructions
Preheat oven to 180°C fan (200°C conventional).
Slice tops off courgettes and scoop out flesh, leaving 0.5 cm thick shells. Trim bases so they stand upright.
Place shells and lids on a tray, drizzle with olive oil, season, and roast for 25 minutes until just tender.
In a bowl, mix crème fraîche, feta, chilli, capers, lemon zest and juice, dill, olive oil, and pepper.
Remove courgettes from oven and fill with the mixture.
Return to oven and bake for 8 minutes until heated and lightly golden.
Heat olive oil in a pan and toast sourdough crumbs until golden and crisp. Season lightly.
Top courgettes with breadcrumbs, garnish with dill and lemon juice, and serve warm.
Notes
Do not over-scoop courgettes to prevent collapsing.
Keep breadcrumbs separate when storing to maintain crispness.
Use less chilli for a milder flavor.
Greek yogurt can replace crème fraîche for a lighter version.
Add cooked rice or quinoa for a more filling dish.
