Courgettes Farcies, otherwise known as Stuffed Zucchini

I decided to stick to the “stuffing” topic for a while, and the reason for this it’s not only linked to a pleasure of cooking & eating, but also to a desperate necessity. When you see all these pictures you will understand what I’m going through! But let’s go back to last Sunday. We went to visit my boyfriend’s aunt, who lives with her husband next to the French border. We go there quite often for lunch or dinner. I usually end up “stuffed”, up to my limits, and also a little bit drunk, to be quite frank. As my boss, who also happens to be French, says “you need to get used to the fact that when you eat you start with an aperitif, then you have wine and after that a digestif”. OK, for the last two years I’ve been getting used to it 😀 I’m almost there, so are my clothes! Don’t get me wrong, I’m not complaining, just need some time… The happy couple has a lovely vegetable garden and it’s my boyfriend’s uncle who is looking after it. So last weekend I came back home with THIS… or I should rather say with THESE 😀

Fall 4

Fall 5

I simply couldn’t say no to that! When I went to the basement and I was told I could choose whichever I wanted, I almost went crazy. They had at least 8 or 9 of these pumpkins and courgettes, and I could pick one or two- as you can see I ended up with 4!! They are REAL, ORGANIC, FRESH and they are MINE 😀 And I’m afraid this is going to be a loooong week…

Fall 7

This time I went vegetarian and vegan! This recipe is very simple and reasonably fast to prepare, you can also change the basics and add other ingredients, if you feel like. Also, as you will see it’s courgettes that we are cooking, so next time probably I will go back to pumpkins again! I hope you are ready. And now please welcome The Courgettes Farcies, otherwise known as Stuffed Zucchini 🙂



Makes 2 big servings, preparation time- about 30 min, time in the oven- about 40 min, the oven temperature 180 C

  1. 1 big courgette or 2 small
  2. 100 g of basmati rise- or any other rise of your preference, however basmati rice doesn’t need that much time to cook, if you have time I would suggest brown rice
  3. 1 medium sized onion
  4. 100 g of green peas
  5. 150 g of mushrooms
  6. 3-4 big walnuts
  7. some pistachios
  8. a few sun dried cherry tomatoes
  9. 1 clove of garlic
  10. herbs- rosemary, thyme, also parsley if you like it
  11. 4 tablespoons of olive oil
  12. prepare some water on the side
  13. salt and pepper


This is a very fast dish, and my idea was that you can make it after work. Courgettes farcies are very popular in France, but I usually have them with some meat. This time I decided to change the recipe and used only vegetarian ingredients, because I like it this way, and also I think apart from the fact that it’s healthier, it’s also way faster to make!

In advance prepare the walnuts, pistachios, sun dried cherry tomatoes and herbs of your choice. Chop everything in smaller pieces and set on the side.

Prepare also the green peas- you can use as much as you want if you like it.


Cut the mushrooms and also chop the onion.


In a big frying pan heat some olive oil and add the mushrooms as well as the onion. Fry it all for 5-6 minutes, add the mixture of walnuts, pistachios and sun dried cherry tomatoes and mix everything evenly. Again fry all the ingredients, making sure you’re not burning anything, if so just add some water. After 10 min add the green peas and the rice, some herbs and season accordingly. Also, pour some water- just to cover the rice. Mix all together and let it stew until the rice is almost ready. You might have to add some water from time to time.


When the stuffing is ready it should look, more or less, like on the picture below.


Preheat the oven and prepare the baking sheet.

Cut the courgette in half and scoop out the seeds and fibers.



You don’t have to do it, but I brushed the courgette inside and outside with some olive oil, I also sparkled the inside with some sea salt. It will be much tastier once it’s ready.

Now simply stuff the courgette with the rice dressing and place it on the baking sheet. I would suggest to pour some water on the baking sheet before you place everything in the oven. The courgette will be nicely steamed and tender.


After 40 minutes the courgettes should be ready. Serve while still hot, feel free to sparkle some cheese on top! I hope you were missing my pictures 😉




36 thoughts on “Courgettes Farcies, otherwise known as Stuffed Zucchini

  1. Oh my word, Marta, this stuffed zucchini looks amazing! And the size, color, and shape of those pumpkins are so beautiful. I’m looking forward to seeing what else you make with them. Happy weekend!


  2. Martine, these look AMAZING! I go through little episodes of stuffing vegetables at this time of year, but have been slow off the mark – despite the bumper harvest. And speaking of harvests, I am lusting after your photogenic haul of squashes. So pretty, and the perfect size and shape for stuffing. I have a mental image of a slightly tiddly you squealing in delight with the choice offered to you. 🙂 Beautiful images. Pinning, etc…


  3. Oh wow, this looks so delicious. I love the combination of flavors in that stuffing! I also enjoy stuffing veggies, and especially how versatile these dishes can be, stuffing possibilities are pretty much endless!


  4. Looks great. We often stuff zucchini, especially this time of year, but never tried it with a round squash. Judging by the appearance of the flesh, this looks like the flesh is relatively soft, more like a zucchini, say, than an acorn squash. Ken


    • It’s very soft and very tasty with the olive oil and some salt inside. It’s also a perfect size for two people 🙂 I was surprised too, as didn’t expect this combination to work out to nicely.


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