• 1 medium red onion, peeled and finely chopped

  • 120ml olive oil

  • 90g fresh breadcrumbs

  • 12 pitted green olives, roughly chopped

  • 2 T pine nuts

  • 2 T currants

  • 2 T chopped parsley

  • 1 T small capers

  • Juice of 1 orange

  • Salt and freshly ground black pepper

  • 4 courgettes

Courgettes with orange, pine nuts and herbs

Don't waste any of the delicate flesh to make room for the stuffing - just pack it on top of the halved vegetable. Only attempt this (and any other courgette dish, for that matter) in summer, when they are small and actually have a good taste and texture.


Fry the onion in the oil until soft, then stir in first the breadcrumbs and then all the other ingredients bar the courgettes. Season, and set aside to cool.

With a vegetable peeler, peel off alternate strips from the courgettes' skin (ie, so they look stripy), then blanch whole in boiling water for two minutes. Drain, and cool under running cold water. Halve the courgettes lengthways, brush with a little olive oil and season with salt. Heat the oven to 200C/400F/gas mark 6. Press the stuffing on top of each courgette half, and bake for 20 minutes - or, if the courgettes are really small, grill slowly

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