Oversized courgettes are a summer inevitability – you turn your back for a couple of days and suddenly there’s a whopper sitting in the veg patch. When they get this big, they’re not always ideal for grating or slicing thinly, but they are perfect for stuffing. This recipe for stuffed courgette slice with leftovers transforms the oversized veg into a delicious, no‑waste dinner that makes the most of whatever leftovers you have in the fridge.
Oversized courgette + leftovers = tonight’s dinner
In one hand you have a giant, oversized courgette and in the other you have a bowl of last night’s leftovers. What to do? Well, you simply cut a generous round from the courgette, scoop out the middle, and fill the hollow with your flavourful leftovers – turkey chilli, carrot and lentil Bolognese, risotto. Anything saucy and savoury works beautifully. The courgette softens in the oven, the filling bubbles away, and a topping of breadcrumbs and cheese turns golden and crisp. It’s simple, satisfying and a brilliant way to give leftovers a second life.
No food waste here!
This stuffed courgette slice is one of those recipes that feels rustic and homely, but still fresh and summery. It’s a great option when you’re dealing with a garden glut, and it scales easily depending on how many oversized courgettes you’ve got lurking. Serve it with a salad, crusty bread, or just enjoy it as it is – a wholesome bake that makes the most of every part of the courgette. No food wastage here!
Other courgette recipes
For other ideas to use up a glut of courgettes, before they get too big, see the recipes below:
- Courgette chutney with warm spices
- Courgette gratin
- Courgette Parmigiana
- Chicken courgette and mushroom Stroganoff
- Quick and tangy pickled courgettes
- Chocolate courgette brownies
Growing courgettes
Courgettes are remarkably easy to grow in the UK and are perfect for beginner gardeners. They thrive in the British climate when planted after the last frost (typically late May or early June) and can produce abundant harvests from just two plants throughout the summer months, making them one of the most easiest and rewarding vegetables to plant at home.
Courgettes like a rich, well composted soil, and above all else constant watering – especially in hot weather – as plants can produce 1-2 courgettes per day which requires a lot of water. Ensure you regularly harvest the courgettes to encourage further production.
Here are just some ideas for leftovers that would work well as a stuffing for the courgettes: turkey and black bean chilli, carrot and lentil Bolognese, and courgette and tomato risotto.
Stuffed Courgette Slice with Leftovers
Ingredients
- 1 large overgrown courgette/marrow
- 400 g leftover risotto/Bolognese/turkey chilli
- 100 g breadcrumbs
- 2 tbsp olive oil
- 2 tbsp chopped fresh herbs or 1 tbsp dried oregano/mixed herbs
- 1 tsp sea salt
- black pepper
- 40 g mozzarella cheese grated
- 60 g parmesan cheese grated
Instructions
- Preheat the oven to 180 °C.
- Line a large baking tray with foil and brush with a neutral oil.
- Take your overgrown courgette/marrow and carefully slice it into big rounds. Each slice should be 4-5cm thick (1.5"). Remove the centre pith and seeds. It’s best not to eat this as the courgette can get bitter when they get too big.
- Place your rounds of courgette on the tray, spacing them a little apart.
- Bake in the centre of the oven for 20 minutes and remove.
- In a medium bowl, mix together your breadcrumbs, olive oil, herbs and seasoning and set aside.
- Remove the courgette slices from the oven, then take your filling of choice and carefully pile it into the centres of the slices.
- Sprinkle the breadcrumb mixture on top of the filling, pressing down gently and ensuring you don’t waste any that falls onto the tray.
- Finally, sprinkle the top with your 2 varieties of cheeses.
- Put in the centre of the oven to cook through for another 20 minutes.
- Using a large spatula, place a slice of the stuffed courgette on each plate and serve alongside a big green salad.
Notes
- Here are recipes for some suggested fillings: turkey and black bean chilli, carrot and lentil Bolognese; courgette and tomato risotto.