Stuffed courgettes with feta
Courgette halves filled with tomato, feta and herbs, baked in the oven — light and summery.
- Time
- 45 min
- Effort:
- easy
- Season
- summer
- vegetarian
- low carb
- light
- everyday
Ingredients for 4 portions
4courgettes
3tomatoes
200 gfeta
1onions
2 clove(s)garlic
1eggs
40 gParmesan
½ bunchbasil
3 tbspolive oil
1 tspdried oregano
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 337 kcal |
|---|---|
| Protein | 17 g |
| Fat | 24.2 g |
| Carbohydrates | 9.8 g |
| of which sugar | 7.7 g |
| Fibre | 4.1 g |
| Salt | 1.4 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Halve the courgettes lengthways, hollow out, dice the flesh.
- 2
Sweat the onion and garlic in oil, fry the courgette flesh and diced tomato for 5 minutes, cool.
- 3
Mix with crumbled feta, egg, oregano and basil, fill the courgette halves, Parmesan on top.
- 4
Bake at 190 °C for 25 minutes.