Salmon Stuffed Courgettes

Salmon Stuffed Courgettes
  • Serves 4
  • Prep Time: 10 mins
  • Cook Time: 15-20 mins


  • 4 x large courgettes
  • 1 tbsp supernature mint infused rape seed oil
  • 1 x onion, finely chopped
  • 1 x clove garlic, crushed
  • 30 g oatcakes, crushed finely
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 2 x salmon fillets, poached
  • 125 g feta crumbled
  • 50 g parmesan grated
  • 40 g pine nuts
  • 1 x egg


  1. 1

    Heat the oven to 200C. Cook Courgettes in a saucepan of boiling salted water, for four minutes, then drain. Cut each in half lengthways, then with a spoon hollow out two thirds of the flesh. Chop flesh

  2. 2

    Heat the oil in a frying pan and add courgette flesh, onion and garlic and cook, stirring for 5 minutes. Remove from the heat and stir in the oatcakes, herbs, salmon, cheese and egg

  3. 3

    Divide the mixture between the courgette cases and lay them on an oiled dishes. Bake for 15/20 minutes, sprinkling the pine nuts over 10 minutes before cooked


Recipe kindly contributed by Morven Hastie