Round Courgettes filled with Ricotta & Sausage

Name: Round Courgettes filled with Ricotta & Sausage
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 3x
Cuisine: Italian
Ingredients: 3 round courgettes; 250g ricotta (ideally galbani); 100g sausage finely chopped; Salt and pepper a generous pinch; some fresh rosemary; 50g freshly grated cheese (ideally grana or parmigiano)

by Micaela Harrasser May 28, 2024

May 28, 2024

Are you looking for a nourishing & comforting meal, which is packed with flavors and nutrients? These gorgeous round courgettes are perfect! Stuffed with ricotta and sausage, they are so delicious you will find yourself wanting more!
If you can find this variety of courgettes (I only saw them in farmers’ markets here in Amsterdam), this is a perfect way to cook them. The best part is that you can get very creative with the fillings!
For instance, in this case I went for ricotta and sausage as I had them as leftovers. They both pair very well with the courgette flavor. If you’d prefer a vegetarian version, you can omit the sausage and add extra grated cheese (and perhaps an egg) to the ricotta 😉 or go over the top with a tastier, richer cheese like taleggio or gorgonzola.
You can also prepare them and cook them in advance and just re-heat them when you want to eat them – ideal for a quick, no-fuss dinner for a busy night! Let me know if you make them! Buon appetito!

Round Courgettes filled with Ricotta & Sausage

Serves: 3x Prep Time: 20 min Cooking Time: 45 min 45 min Nutrition facts: 200 calories 20 grams fat

Ingredients

3 round courgettes
250g ricotta (ideally galbani)
100g sausage finely chopped
Salt and pepper a generous pinch
some fresh rosemary
50g freshly grated cheese (ideally grana or parmigiano)

Instructions

First, let's cook the sausage. In a small heated pan, add the chopped sausage and cook on medium heat stirring frequently until brown.
Once the sausage is cooked, sprinkle some salt and pepper, and mix in the ricotta.
Turn off the heat, and transfer the pan content into a bowl.
Turn the oven on to 180C.
Take the courgettes, slice the 'hat' (top) off.
With the help of a spoon, remove the hearts of the courgettes, being careful to leave about 1/2 cm from the edges to not make holes.
Transfer the filling to the same pan where you cooked the sausage and ricotta, and add some salt pepper and powdered garlic.
Cook for about 5 minutes, the add the cooked filling into it.
Now you are ready to assemble the courgettes!
With a spoon, add the filling until about 1cm from the top so that it doesn't overflow while cooking.
Add a generous sprinkle of freshly grated cheese, and add back the lid.
Bake in the middle of the oven for 30-40 min.
Take the courgettes out of the oven and let them cool for about 10-15 minutes before eating them. Enjoy!