Courgettes stuffed with walnuts and cheese feta

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  • H: 4 un.
  • Olive oil: 3 tablespoons
  • Onion: 1 un.
  • Garlic: 1 tooth
  • Feta cheese migado: 50 g
  • Nuts matches: 250 g
  • Bread: 50 g
  • Egg: 1 un.
  • Oregano: taste.


Bake the courgettes during 3 minutes, drain and rinse with cold water. Drain again.

When the courgettes are sufficiently cold to be handled, tear off with a sharp knife and a thin strip at the top of each startup and carefully out of the shell. Remove the core and with a teaspoon and chop it.

Pre-heat the oven 190ºC. Heat 2 tablespoons of olive oil in a pan and add the onion and garlic. Add the interior of the courgettes and saute for 5 min. until onion is golden. Remove from the heat and let cool slightly.

Mix the cheese, nuts, bread crumbs, egg and oregano with the salt and pepper.

Add to this mix the sofrito with the interior of courgette that left part. Fill the courgettes with this mixture, sprinkle with olive oil and place in the oven.

Cover the dish with foil and bake in the oven for 30 minutes. For browning remove the foil and leave in the oven for about 10 to 15 minutes.

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