Stuffed Courgette – spiced

Stuffed Courgette – spiced

Tiptree Recipes
Tiptree Recipes

Recipe by Sally Carpenter for Wilkin & Sons Ltd.


Allow one half of courgette per person as a starter but for a main course allow one courgette person. 4 starter portions.

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Ingredients and Method


  • 2 tbsp Pine Nuts
  • 2 medium size Courgettes
  • 1 Red Onion
  • 1 tbsp Olive oil and knob of butter
  • 2 Carrots
  • 1/2 Large Red Pepper or 1 small red pepper
  • 2 sticks Celery
  • Sea Salt and ground Pepper
  • 2 level tbsp Tiptree Hot Mango Sauce
  • 2 tbsp Sultanas
  • 8 Cherry Tomatoes
  • Sprig fresh Thyme
  • 1 slice Brown Bread (for breadcrumbs)
  • Parmigiano Reggio Cheese
  • Olive Oil


  1. Set oven at 200c fan or 220c without fan.
  2. Toast pine nuts by putting them in a hot pan and tossing them over the heat until they start to colour, may take 5 or more minutes – set aside.
  3. Finely chop onion, carrot, red pepper, celery and quarter tomatoes.
  4. Heat oil in pan then add knob of butter.
  5. Add onions and cook until soft, but not coloured.
  6. Split courgettes lengthwise and cook in microwave for about 3-4 minutes until they start to soften, but not collapsed. Remove part of the centre pulp of the courgette and add to onions.
  7. Add carrot to the onions and stir for a few minutes, then add red pepper, celery and tomatoes, cook and stir. Add sea salt and a grind of black pepper corns.
  8. Stir in Tiptree Hot Mango Sauce and sultanas.
  9. Place courgettes on ovenproof dish, fill cavity with onion mixture.
  10. Mix breadcrumbs, parmesan cheese and pine nuts; spread on top of courgettes and add drizzle of oil.
  11. Place in oven for 15-20 minutes.
  12. Serve garnished with salad or crusty bread.
Products you will need
  1. Hot Mango Sauce 340g
    Hot Mango Sauce 340g
    Out of stock
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