Description
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 courgette
- Calories: 220
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
