Pork and Pecorino stuffed Courgettes

4 November 2019 — Dinner, Starter

cheese stuffed courgettes


  • 2 courgettes
  • 5 garlic cloves
  • 1 large onion, diced
  • 500g pork mince
  • 4 tbsp tomato purée
  • 400g chopped tomatoes
  • 2 eggs, beaten
  • 125g Pecorino cheese
  • Thyme (to taste)
  • Parsley (to taste)
  • Salt & Pepper

How to make it

The strong tanginess of the Pecorino compliments the sweetness of the courgette and tenderness of the pork. A tasty dinner that makes full use of the tastiest parts of the courgettes.

  • Preheat the oven to 180°C Fan / 350°F / Gas Mark 6
  • Cut the head and tail off the courgettes and scoop out the seeds, then discard.
  • Continue to scoop out the flesh so you’re left with around 1 cm ring inside the skin. Keep this flesh for later
  • Fry the onion and garlic until soft and browning
  • Add the mince until browned
  • Add the tomato purée
  • Stir in the chopped tomatoes and flesh from the courgettes
  • Add the parsley and thyme and cook everything for around 10 minutes
  • Grate the Pecorino
  • Take the mixture off the heat and once cooled, mix in the eggs and most of the cheese
  • Cook on a low heat for 5 minutes
  • Season to taste
  • Fill the courgettes with the meat mixture and place on a baking tray
  • Bake for about 35-40 minutes until the meat is golden and crisp
  • Remove and slice into rounds around 1-2 inches each
  • Place on their sides and lightly sprinkle the remaining cheese over the top of the courgettes
  • Grill for 5 minutes until cheese is melted

An option is to slice a potato into 1 cm discs and adding to the tray when baking. Serve the pork and Pecorino with some steamed green vegetables for a fabulous family meal.

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