Photo of Stuffed courgettes by WW

Stuffed courgettes

Points® value
Total Time
55 min
20 min
35 min
These are served with a tomato side salad for a colourful Mediterranean-style main course that has plenty of fresh flavour



5 medium

Calorie controlled cooking spray

4 spray(s)

Reduced fat natural cottage cheese

250 g


1 zest(s) of 1

Chilli flakes

¼ tablespoon(s), level

Basil, fresh

10 leaf/leaves, chopped

Mint, Fresh

1 tablespoon(s), chopped

Cherry Tomatoes

400 g

Red onion

½ small

Balsamic vinegar

15 ml


70 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a large baking tray with baking paper. Halve 4 of the courgettes lengthways. Using a teaspoon, remove most of the flesh from the courgette halves, leaving a 1cm border around the edges. Discard the flesh and mist the outside of the courgette shells with cooking spray. Put the courgette shells on the prepared baking tray, skin side down.
  2. Coarsely grate the remaining courgette and put it into a bowl. Mix in the cottage cheese, lemon zest, chilli flakes and ¾ of both the basil and mint. Season.
  3. Divide the mixture evenly among the courgette shells. Bake for 30–35 minutes or until the courgettes are tender and the filling is golden.
  4. Combine the tomatoes, onion, vinegar, rocket and remaining basil and mint in a large bowl. Serve with the courgettes.