Cabbage-stuffed courgettes are filled with more than cabbage — a mix of leeks, red pepper, onion and tomato adds flavour and texture. The vegetable filling also works perfectly as a stand-alone side, so you effectively get two dishes from one recipe.
These courgettes are topped with a crunchy mix of grated cheese and breadcrumbs before being baked until golden.
Stuffed courgettes
If you grow vegetables at home or have access to an allotment, you’ll know how many courgettes (also called zucchini or baby marrows) a single plant can produce. This recipe makes good use of larger courgettes by turning them into a satisfying baked side or light vegetarian main.
A single plant can supply more courgettes than you expect, so I like to invent dishes that use them in different ways — from cakes to bakes to sauces. This version pairs shredded cabbage, sliced leeks, diced red pepper, onion and tomato to create a tasty stuffing with a crisp cheese-and-breadcrumb top.
Smaller 3–4 inch courgettes are lovely simply braised, but larger 8-inch ones are perfect for hollowing and stuffing. The cabbage mixture also stands on its own as a vegetable side, giving you two options from one preparation.
What you will need
Equipment
Minimal equipment is required: a saute pan or frying pan with a lid to soften the vegetables and a baking dish to roast the stuffed courgettes. You’ll also find a sharp knife and chopping board useful.
Ingredients
This recipe uses two 8-inch courgettes (about 500 g / 17 oz total). As a side dish it serves 8 (a quarter of a courgette each); as a vegetarian main it will serve about 4 (half a courgette each). Leftovers keep in the fridge for up to 3 days and reheat well in the microwave.
See the printable recipe card at the end for the full ingredient list and exact measurements.
Courgettes — choose ones about 8 inches long with enough girth to hollow out.
For the stuffing: 1 cup shredded cabbage, 1 cup sliced leeks, 1/2 cup finely diced onion, 1/2 cup diced red pepper (capsicum) and 1 diced tomato — about 3 cups of mixed vegetables before cooking. They will cook down in the pan.
Sunflower oil for brushing the courgettes.
Butter for sautéing the vegetables.
Mustard seeds (optional) to add a mild, nutty pop of flavour.
Grated cheese and breadcrumbs combined for a crunchy, golden topping. Crushed savory crisps can be used as an alternative to breadcrumbs.
Salt and black pepper to taste.
What to do
Prepare and cook the vegetables
- Slice the leeks in half lengthways, then cut into thin semi-circles.
- Shred the cabbage into narrow strips.
- Peel and finely dice the onion.
- Remove seeds and membranes from the red pepper and dice finely.
- Dice the tomato into small pieces.
Melt the butter in the saute or frying pan. Fry the onion and red pepper gently for about 5 minutes until they begin to soften.
Add mustard seeds (if using), leeks, cabbage and tomato. Season with salt and black pepper and add 2 tablespoons of water, then stir well and cover with a lid.
Simmer gently for about 15 minutes, stirring occasionally, until the vegetables are softened. If needed, cook a few minutes longer — they’ll continue to tenderize in the oven. Taste and adjust seasoning, then set the mixture aside to cool.
If you prefer to serve the vegetables as a side without stuffing, transfer them to a serving dish now.
Prepare the courgettes
Preheat the oven to 200°C / 400°F. Trim the top and bottom from each courgette and halve them lengthways. Scoop out the seeds, leaving about 1/4 inch (6 mm) of flesh around the edge. Brush the outside lightly with sunflower oil.
Tip: Keep the scooped seeds in the fridge for a couple of days and add them to sauces or savoury bakes if you like.
Arrange the halved courgettes in a baking dish and sprinkle lightly with salt. Divide the cooled cabbage mixture evenly among them.
Combine grated cheese with breadcrumbs and sprinkle the mixture evenly over the stuffed courgettes. Cover the dish with a lid or foil.
Note: photos may show courgettes arranged differently because sizes vary — arrange them so they fit comfortably in your baking dish.
Bake in the preheated oven for 25 minutes with the dish covered. Remove the lid and bake a further 5 minutes to brown the topping. Serve immediately.
Serving suggestion
These cabbage-stuffed courgettes pair especially well with pork or a roast, and go nicely alongside peas or a rice dish. They also make a tasty vegetarian main with a crisp salad or grain side.
Freezing and storage
Do not freeze the assembled stuffed courgettes — they become mushy after thawing. The cooked cabbage stuffing, however, freezes well in a suitable container for up to 3 months.
Store leftovers in a covered container in the fridge for up to 3 days and reheat in the microwave. You can also prepare the stuffing up to 3 days ahead and refrigerate it until ready to use.
What’s the difference between a courgette and a marrow?
They are from the same plant. In some regions the small fruit is called a courgette or zucchini; in South Africa a young one is called a baby marrow and a larger, more mature fruit is called a marrow. Young ones have tender skin and seeds; larger marrows develop tougher skin and seeds that are usually discarded.
Save for later
If you want to keep this recipe for later, pin or bookmark it so you can find it when courgette season arrives.
Related recipes
If you like this recipe, you might enjoy other vegetable dishes such as cheesy potato casserole, minted smashed peas or baby marrows with tomato and onion.
-
Cheesy potato casserole
-
Minted smashed peas
-
Middle Eastern-style runner beans
-
Baby marrows with tomato and onion
📋The recipe
Cabbage-stuffed courgettes
Equipment
- Saute pan or frying pan (with lid)
- Baking dish
- Sharp knife
- Chopping board
Ingredients
- 2 x 8-inch courgettes (about 500 g / 17 oz)
- 1 cup shredded cabbage
- 1 cup leeks, sliced
- 1/2 cup onion, finely diced
- 1/2 cup red pepper (capsicum), finely diced
- 1 medium tomato, diced
- 1 tbsp sunflower oil
- 1 tsp mustard seeds (optional)
- 2 oz / 60 g butter
- 1/2 cup grated cheese
- 1/4 cup breadcrumbs
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
Preparation
- Slice the leeks into thin semi-circles. Shred the cabbage. Finely dice the onion and red pepper, and dice the tomato.
Cabbage stuffing
- Melt the butter in a saute pan. Fry the onion and red pepper for about 5 minutes until they begin to soften.
- Add mustard seeds (if using), leeks, cabbage and tomato. Season with salt and pepper and add 2 tbsp water. Stir, cover and simmer.
- Cook gently for about 15 minutes, stirring occasionally, until the vegetables are softened. Taste and adjust seasoning. Set aside to cool.
Prepare the courgettes
- Preheat the oven to 200°C / 400°F.
- Trim the ends of the courgettes, halve them lengthways and scoop out the seeds leaving about 1/4 inch of flesh.
- Brush the outside with sunflower oil and place the halves in a baking dish. Sprinkle lightly with salt.
- Divide the cooled stuffing among the courgette halves. Mix the grated cheese and breadcrumbs and sprinkle over the tops. Cover the dish with a lid or foil.
Bake
- Bake covered in the preheated oven for 25 minutes. Remove the cover and bake a further 5 minutes to brown the topping.
- Remove from the oven and serve immediately.
Notes
If you want to serve the cabbage mixture as a side without stuffing courgettes, follow the recipe through the Cabbage stuffing section and serve from a dish.
Assembled stuffed courgettes do not freeze well; the filling can be frozen for up to 3 months. Leftovers keep in the fridge for up to 3 days. You can make the stuffing up to 3 days ahead and refrigerate until ready to use.
Nutrition assumes 8 servings as a side.
If you made this recipe and enjoyed it, please leave a rating or comment. For questions you can contact the author at [email protected].