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Stuffed Courgette

20 Minute Stuffed Courgette. Lush flavours, super healthy with veggies!

Serves: 4 Time: 20 minutes


Fresh Ingredients

  • 4 Courgettes, halved lengthways and the middle scooped out

  • 200g Feta Cheese

  • 240g Natural or Greek Yoghurt

  • 1 Small Bunch Fresh Parsley, chopped finely, stalks separated

  • 2 Tomatoes, diced

Cupboard Ingredients

  • 240g Couscous

  • 2 Red Onions, diced

  • 2 Teaspoons Dried Oregano

  • 2 Teaspoons Smoked Paprika

  • 1 Teaspoon Cayenne or Black Pepper

  • 2 Tablespoons Tomato Paste

  • 2 Vegetable Stock Cubes

  • 2 Tablespoons Olive Oil

  • 1 Pinch Sugar


  1. Heat the oven to 220°C, Then heat a large non-stick pan with 2 tablespoons olive oil. When hot, add the onion and saute for around 3 mins. Then add the tomatoes, chopped parsley stalks and 1 stock cube, and continue to cook for 3 mins more. Next, add the insides from the courgette and mix well. Cook until the texture thickens.

  2. Meanwhile, pop the courgettes into an ovenproof tray, season, then fill with the tomato and onion mix. Crumble the feta on top of each courgette, sprinkle the remaining parsley leaves, and bake in the oven for 10 minutes.

  3. Next, dissolve the remaining stock cube in 400ml of boiling water. Add the oregano, tomato paste and a pinch of sugar. Add the couscous, mix well and set aside until all the liquid has been absorbed. Once done, fluff up with a fork then divide between two plates.

  4. In a small bowl, combine the paprika, cayenne and the yoghurt. Top the couscous with the cooked courgettes and the yoghurt on the side.


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