Almond Stuffed Courgettes

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Three leaf shaped shallow bowls filled with half courgettes that are stuffed with almonds


  • 2 courgettes
  • 10ml olive oil
  • 1 onion finely chopped
  • 30g ground almonds
  • 50ml vegan cream
  • 60g breadcrumbs from dried ciabatta bread
  • 1tsp salt
  • 1tsp yeast flakes
  • 5g parsley finely chopped
  • 10ml extra virgin olive oil


  1. Par cook the courgettes. Plunge the courgettes in cold water for a few minutes and cut in half.
  2. Scoop out the centre flesh, set aside.
  3. Sauté the onions and add half of the scooped courgette pulp and simmer for 3 minutes.
  4. Remove from heat and add almonds, vegan cream, breadcrumbs, salt, yeast flakes and parsley and mix well.
  5. Pack the mixture into the courgette hollows and bake in a preheated oven 200C for 12 minutes.
  6. Drizzle with extra virgin olive oil.


Copyright: The Vegan Society 2018 Recipe development: Chico Francesco, London Vegetarian & Vegan School Food stylist: Jo Brewer Photographer: Sue Hiscoe Ceramics by Gemma Whitaker.

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