Baked Courgettes stuffed with ham and Pecorino

18 December 2017 — Dinner, Party

Baked Courgettes


Serves 6


8-10 fresh courgettes

50g butter

1 tbsp finely chopped onion

115g boiled, unsmoked ham

salt and pepper

250ml milk

20g plain flour

60g Pecorino Toscano DOP

Pinch of nutmeg

1 egg


For the Béchamel sauce:

450ml milk

50g salted butter

47g plain flour

How to make it

These baked courgettes can be served as a delicious starter or as a main along with some grilled fish, pork or spiced lamb.

  • Soak the courgettes in a large bowl of cold water for 20 mins
  • Rinse your courgettes thoroughly under cold running water rubbing briskly with your hands to remove any grit
  • Boil the courgettes in water until partly tender
  • Drain and when cool enough to handle, cut off both ends, then in half width wise, then in half length wise
  • Using a teaspoon scoop out the flesh and put aside to be roughly chopped
  • Preheat the oven to 200°C / Gas Mark 6
  • In a frying pan, melt some butter and sauté the chopped onion
  • Add the chopped ham, chopped courgettes, salt and pepper, then turn the heat up high until the courgette becomes coloured and creamy
  • Transfer the contents to a bowl
  • Make the Béchamel sauce  by heating butter in a pan
  • Once the butter has completely melted add the flour
  • Slowly add milk in small amounts, stir with a metal spoon until the milk has been incorporated into the mixture. Repeat until all the milk has been mixed in and the mixture is smooth and dense
  •  Add the Béchamel sauce into the bowl with the courgette flesh, add the grated Pecorino Toscano DOP, a tiny grating of nutmeg, and the egg. Mix until you have a uniform blend
  • Smear butter around the bottom of a baking dish
  • Place the hollowed out courgettes in the dish, skin-side down
  • Fill each with the mixture and sprinkle with breadcrumbs. Dot with butter
  • Place the dish on the top shelf of the oven and bake for 15-20 mins until a light crust forms on top
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