• 3 large courgettes
  • 1 tbsp olive oil
  • 1 small clove garlic, finely chopped
  • 1 large carrot, grated
  • 50 g wholemeal breadcrumbs
  • 2 tbsp raisins
  • 1 medium free-range egg, lightly beaten
  • 2 tbsp finely shredded fresh basil leaves
  • 2 sprigs fresh thyme, leaves picked
  • 50 g British mild cheddar, grated


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Meanwhile, cook the courgettes whole in a large pan of boiling water for 5 minutes, drain, then leave to cool slightly. Halve the cooked courgettes lengthways and scoop out the flesh. Set aside the hollowed-out halves and roughly chop the cooked flesh.

  2. 2

    Heat the oil in a large frying pan, add the chopped courgette flesh and garlic, and cook for 5 minutes, until golden. Transfer the mixture to a large bowl and mix in the grated carrot, breadcrumbs, raisins, beaten egg, basil, thyme and most of the grated cheddar.

  3. 3

    Spoon the mixture back into the hollowed-out courgette halves and scatter the reserved grated cheddar over the top. Arrange the courgettes side-by-side in a large baking dish and bake in the oven for 20 minutes, until the tops are a lovely golden brown.

Nutritional Details

Each serving provides
  • Energy 959kj 229kcal 11%
  • Fat 11.0g 16%
  • Saturates 4.5g 23%
  • Sugars 9.1g 10%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 528kj/126kcal

Each serving provides

20.8g carbohydrate 1.9g fibre 10.7g protein

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