Stuffed courgettes with minced beef and tomato sauce

It has been a delight to have had a bountiful summer with about 1-2 courgettes harvested every day in our little kitchen garden. But it does come with some challenges, such as coming up with new creative ways to enjoy this yummy summer veg.

We have already had our way with Sweet corn and Courgette fritters, and Courgette fries, and even a new twist in an all-time favourite Courgette Moussaka.
But this mash-up of Moussaka flavours and Aubergine Parmigiana makes for a refreshing and very filling dinner option which we have now fully incorporated into our weekly family meal plan.

As my sister-in-law says, who first put into words this delish recipe, it truly is like a breath of Greek air into our stay-cation summer holidays.

Stuffed courgettes with minced beef and tomato sauce

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 2 courgettes medium to large
  • 400 gr minced beef
  • 1 onion diced
  • ¾ cup panko or other bread crumbs
  • ½ cup white goat cheese shredded, or Parmigiano cheese

Tomato sauce

  • 3 garlic cloves finely chopped
  • 1 can/400gr tomato pulp or normal canned tomatoes
  • 1 tbsp oregano
  • 150 ml red wine
  • 1-2 tbsp brown sugar
  • 1 tbsp olive oil


  1. Cut the courgettes in half on the long side, as if you are making boats.

  2. Carve out the seeds and inner meat of the courgettes, leaving good space for the filling. Reserve for cooking with the beef.

  3. Sprinkle some salt and lay the boats face down on paper towels to allow the excess liquid to drain

For the minced beef

  1. In a pan cook the onion in a splash of olive oil.

  2. Add the minced beef and brown it alongside the reserved courgette seeds and bits.

  3. Season to taste with salt and pepper.

For the tomato sauce

  1. While the onion is sauteing, in a heavy bottom pot (Le Creuset), add some oil and the crushed garlic and saute for a couple of minutes until it just starts to sem soft, avoiding letting the garlic brown.

  2. Add the canned tomatoes, oregano, and red wine and bring to a boil.

  3. Immediately after, lower the heat to a minimum add the brown sugar, and allow the sauce to reduce for about 20-30 minutes.

Stuffing the courgettes

  1. Preheat the oven to 225°C and place the courgettes in an oven-safe tray.

  2. Add some sauce to the bottom th each courgette.

  3. Divide the beef among the courgettes.

  4. Cover each courgette boat with tomato sauce.

  5. Mix the panko and the shredded cheese with a splash of olive oil and mix well.

  6. Cover the courgettes with the panko mixture and bake for 20-25 mins or until golden.

  7. Serve with a delicious summer salad and enjoy

Recipe Notes

You can alternatively replace the whole tomato sauce process and go for a pre-made option to make this recipe into a quick weekday meal.

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