Stuffed courgettes with ripe fruity olive oil: September's Italian recipe

Stuffed courgettes with olive oil: why this dish embodies September Italian cooking

September is the month when courgettes reach full maturity, just before autumn arrives. Stuffed courgettes with ripe fruity olive oil are among the family recipes found in every region of Italy, from South to North. Ripe fruity olive oil, mild and fragrant, elevates the flesh of the vegetables and gives them a round flavour, ideal for a soft and indulgent stuffing.

This dish also has the advantage of lending itself to every variation: vegetarian, meat, cheese or even fish. The essential thing is to respect two principles: choose firm seasonal courgettes, and use a quality ripe fruity olive oil, such as the organic ripe fruity olive oil 200 ml or the ripe fruity olive oil 1 L limited edition.

To go further, discover how to personalise your experience at the table with a made-to-measure bottle of olive oil.

Ingredients, variations and the secrets of a successful stuffing

The basic ingredients

For four people:

1. 4 long courgettes, nice and firm
2. 200 g sausage meat or minced meat (or tofu for a vegetarian version)
3. 1 white onion
4. 2 cloves of garlic
5. 50 g grated parmesan
6. 2 tablespoons of ripe fruity olive oil
7. 1 egg
8. 80 g stale bread crumb
9. 100 ml milk
10. Salt, pepper, fresh herbs (parsley, basil)

Discover other filling ideas in our selection of Italian savoury pantry products.

Regional variations

• Southern Italy: Add a little ricotta to the stuffing, or replace the meat with a mixture of sun-dried tomatoes and pitted black olives in olive oil.
• Vegetarian version: Go for a stuffing based on vegetables, parmesan and bread crumb, lifted with fresh herbs.
• Fish version: Replace the meat with tuna or desalted cod, for a Calabrian inspiration.

For an original touch, serve your stuffed courgettes with a sun-dried tomato spread as a starter.

Step-by-step preparation and cooking tips

Recipe steps

1. Cut the courgettes in half lengthways and hollow them out gently with a spoon. Salt the flesh, set it aside for the stuffing.
2. Sauté the chopped onion and garlic in a tablespoon of ripe fruity olive oil.
3. Add the sausage meat (or the vegetarian ingredient) and the courgette flesh, sauté for a few minutes.
4. In a bowl, mix the preparation, the bread crumb soaked in milk, the parmesan, the egg, salt, pepper and fresh herbs.
5. Fill the courgette halves with this stuffing, drizzle with a little ripe fruity olive oil.
6. Arrange in an oiled dish, cover with baking paper, bake for 30 min at 180 °C, then uncover to finish browning for 10 min.

Discover other tips for succeeding with your olive oil dishes in our olive oil buying guide.

Tips for a soft stuffing

• Use a quality olive oil, such as the organic ripe fruity olive oil 200 ml, which brings softness and roundness.
• Don't pack the stuffing down too much, so it stays soft.
• For a family version, double the quantities and serve with a heirloom tomato salad.

Tables: variations and pairings with olive oil

Find all our olive oils in the discovery duo or the limited edition jeroboam.

Frequently asked questions

How do you choose an olive oil for stuffed courgettes?

Go for a ripe fruity olive oil, mild and round, which supports the flavours of the stuffing without dominating. Discover the ripe fruity olive oil 1 L limited edition.

Can you prepare stuffed courgettes in advance?

Yes, you can prepare the stuffing and fill the courgettes the day before. You just need to cook them on the day itself to preserve texture and taste.

What is the difference between green fruity and ripe fruity olive oil in this recipe?

Ripe fruity brings softness and harmony, while green fruity gives a more vegetal, herbaceous side. For this dish, ripe fruity is recommended, but you can test both profiles with a trio of olive oils.