Mediterranean Courgette Boats with Spicy Veg & Crispy Chorizo Crumb

Discover the vibrant flavours of Mediterranean Stuffed Courgettes, a delightful dish that perfectly balances comfort and adventure! Tender courgettes cradle a luscious filling of sautéed vegetables and aromatic herbs, all topped with a spicy chorizo golden crumb. Ideal for summer evenings or using up your garden bounty, this recipe is not only delicious but also versatile. Whether you’re looking to spice things up or keep it simple, our top tips will help you customize this dish to your taste. Dive into the full recipe and unlock the potential of courgettes in your kitchen!

Courgette
27 Jul 2025

Prep Time 20 mins | Cook Time 40 mins | Total Time 60 mins | Servings 4 persons

Bursting with bold flavours and vibrant colours, these courgette boats offer the perfect balance between comforting and adventurous. Tender courgettes cradle a luscious filling of sautéed vegetables, chilli heat, and aromatic herbs.

The topping — golden chorizo, nutty parmesan, and crispy panko — delivers rich contrast with every bite. Ideal for summer evenings, alfresco gatherings, or using up that garden glut in style.

Ingredients

For the filling:
4 medium courgettes
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, minced
1 red pepper, diced
1 small red chilli, finely chopped (adjust to taste)
3 medium tomatoes, chopped (or half a tin of chopped tomatoes)
1 tsp mixed herbs (herbes des Provence, thyme, oregano, or basil work well)
2 tbsp pine nuts
Salt and pepper, to taste

For the topping:
100g chorizo, finely diced (use a spicy one for extra heat!)
100g panko breadcrumbs
2 tbsp grated parmesan
1 tsp olive oil

Method

Prepare courgettes: Preheat oven to 180°C (160°C fan). Halve courgettes lengthways and scoop out flesh, leaving a thin border. Chop the flesh and set aside.

Cook filling: In a frying pan, heat olive oil. Sauté onion until soft, then add garlic, red pepper, chilli, courgette flesh, and pine nuts. Cook for 5–6 minutes. Stir in tomatoes and herbs, season, and simmer until thickened.

Stuff and assemble: Spoon filling into courgette boats. Lay them on a parchment-lined baking tray.

Make the topping: Fry chorizo until crispy and fragrant. Stir in panko and toast until golden. Remove from heat, stir through parmesan and olive oil.

Bake: Sprinkle topping generously over courgettes. Bake for 20–25 minutes until tender and bubbling.

Top tips

🧀 Cheese Options Galore: Swap parmesan for crumbled feta, tangy goat's cheese, or a smoky cheddar. For dairy-free versions, try nutritional yeast or vegan alternatives — just make sure they crisp up nicely.

🌶️ Spice it Your Way: Adjust the heat with different chillies — jalapeños for a milder warmth, or Scotch bonnets if you're feeling brave. A dash of smoked paprika adds depth without extra heat.

🌿 Fresh Herb Finish: Sprinkle chopped fresh basil, parsley or mint on top after baking for a bright, aromatic lift. A few microgreens make a stunning garnish if you're serving to guests.

🍋 Zest for Life: A fine grating of lemon or orange zest mixed into the topping adds citrusy brightness and enhances the salty chorizo and parmesan.

🔄 Go Veggie or Vegan: Omit chorizo and boost umami with sautéed mushrooms, smoked paprika, sun-dried tomatoes, or toasted walnuts. Vegan panko and plant-based parmesan bring back the crunch.

🧊 Make Ahead Magic: The filling can be prepped up to 2 days ahead and refrigerated. Assemble and bake when ready to serve. Leftovers also reheat beautifully or make a tasty addition to grain bowls.

🥗 Serve Suggestions: Pair with herbed couscous, a zesty quinoa salad, or roasted baby potatoes for a complete meal. Great alongside grilled meats or as a colourful BBQ side dish.

🥒 Use What You Grow: This recipe is ideal for gardeners — those courgettes from the allotment become showstoppers. If they’re oversized, hollow out and stuff like mini marrow boats!

🧄 Flavour Boosters: Try adding anchovy paste, capers, or a splash of balsamic vinegar to the veg mix for deeper Mediterranean flavour.

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