Wednesday, 7 January 2009

Goat's Cheese and Sundried Tomato Stuffed Courgettes


  • 8 courgettes, washed and cut in half down the middle

  • 150g goats cheese

  • 150g cream cheese

  • 50g sundried tomatoes, finely sliced and chopped

  • 1 tsp. basil, finely chopped or dried

  • 2 cloves garlic, crushed

  • Black pepper and salt to taste

  • A couple of teaspoons of olive oil


  1. Pre-heat the oven to 220 degrees. Use the olive oil to grease one or two large baking dishes to place the courgettes in later on.

  2. Use a teaspoon to carefully carve out the seedy bit from inside the courgettes. Discard the seedy bits (or save them for a soup).

  3. Mix the cheeses, the basil, garlic, tomatoes, salt and pepper in a bowl.

  4. Place the courgettes skin down in the oven proof dishes and fill with the cheese mixture.

  5. Cover the dishes with foil and bake for 30 minutes.

  6. Remove the foil and bake for another 20-30 minutes until the cheese is a bit toasted.

  7. Serve with roast potatoes

Serves 4.


  1. Hmm, your site came up fourth on google when I was looking for recipes for cooking wildebeest steak. The stuffed courgettes don't really fit the bill, but I might try them on another day :(

  2. I'm sorry to disappoint. I hope the wildebeest steaks turn out well.