Stuffed courgettes with rocket salad recipe

Name: Stuffed courgettes with rocket salad
Yield: Serves 2
Ingredients: 2 large courgettes; 1 tbsp olive oil; 1 small onion, chopped; 1 large garlic clove, finely chopped; 400g tin chopped tomatoes; ¼ tsp chilli flakes; pinch sugar; large handful fresh basil leaves, roughly chopped; 1 x 125g pack mozzarella, drained and sliced; 2 tbsp panko breadcrumbs; 1 x 250g pack microwavable Puy lentils; 1 1/2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 50g rocket

Stuffed with a tasty tomato sauce and topped with melted mozzarella, these delicious baked courgettes make an ideal midweek meal for two.

See method

Serves 2
10 mins to prepare and 30 mins to cook
597 calories / serving

Vegetarian

Shop your ingredients

Tesco Courgettes Loose
Aldi Price Match
2 large courgettes
£0.56
£2.78/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Brown Onions Loose
1 small onion, chopped
£0.11
£0.95/kg
Tesco Large Garlic
1 large garlic clove, finely chopped
£0.50
£0.50/each
Grower's Harvest Chopped Tomatoes 400G
Aldi Price Match
400g tin chopped tomatoes
£0.43
£1.08/kg
Tesco Kashmiri Chilli Flakes 27G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
¼ tsp chilli flakes
£1.00
£37.04/kg
Trade Aid Uk Granulated Sugar 500G
pinch sugar
£1.00
£2.00/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
large handful fresh basil leaves, roughly chopped
£0.50
£16.67/kg
Creamfields Mozzarella 210G
Aldi Price Match
1 x 125g pack mozzarella, drained and sliced
£0.55
£4.40/kg DR.WT
Blue Dragon Panko Breadcrumbs 120G
Everyday Low Price
2 tbsp panko breadcrumbs
£1.90
£15.83/kg
Napolina Lentils 400G
1 x 250g pack microwavable Puy lentils
£1.00
£2.50/kg
Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Wild Rocket 60G
50g rocket
£1.00
£16.67/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Halve the courgettes lengthways. Scoop out the flesh with a spoon and set aside, leaving a 1cm (1/2in) thick shell. Put the shells on a baking tray, drizzle with a little of the oil and season. Bake for 10 minutes.
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Roughly chop the reserved courgette flesh and cook with the onion and garlic for 4-5 minutes. Stir in the tomatoes, chilli flakes and sugar; season to taste. Simmer for 5-8 minutes, until thickened, then add the basil.
Spoon the mixture into the courgette shells and top with the mozzarella and breadcrumbs. Return to the oven and bake for about 10 minutes, or until the cheese has melted.
Meanwhile, cook the lentils following the packet instructions. Toss with the extra-virgin olive oil, vinegar and rocket; season. Serve with the stuffed courgettes.