Level: easy
Prep time: 20 minutes
Cooking time: 40 minutes
Serves: 4 people
Oven:  180⁰C


  • 4 medium size courgettes
    1 medium white onion
    1 egg
    2 slices of white bread
    2 teaspoons of salted capers
    30g of parmesan
    1 tablespoon of chopped basil
    4 anchovy fillets
    ½ cup milk
    100g tuna (in olive oil)
    10g pine nuts


Step 1 : Put the courgettes whole in to boiling water with a pinch of salt for 10 minutes

Step 2 :  To maintain the courgettes colour drain and cool quickly in icy water

Step 3 : Cut the courgettes in two lengthways and scoop out the middle with a teaspoon – put the filling to one side after chopping it up

Scoop out the courgettes



Step 4 : Cut the slices of bread into cubes and put them to soak in the 1/ cup of milk

Step 5 : Chop the onion into small cubes and fry in a little olive oil until softened then add the courgette filling and anchovies in to the pan with the onion and a little more olive oil and fry for 3 to 4 minutes

Step 6 : Now mix together tuna, bread, pine nuts, capers, egg, parmesan and chopped up basil and mix with the onions, courgette filling and anchovies when tepid.

Mix the ingredients


Step 7 : Spoon the mixture into the hollowed out courgettes and place on a baking tray and into the preheated oven at 180⁰C for about 20 to 30 minutes

Stuff the courgettes