A simple yet elegant dish where courgettes take centre stage, filled with a savoury, umami-rich mixture of garlic, onion, mushrooms, and Black Bean Chilli Paste. Baked until tender and finished with a drizzle of chilli oil, these stuffed courgettes deliver deep flavour with minimal effort. Light yet satisfying, they make the perfect starter or a flavour-packed side that brings a subtle Filipino twist to your table.
Stuffed Courgettes
Stuffed Courgettes
Tender courgettes stuffed with a savoury, umami-rich mushroom filling and finished with a chilli drizzle—light, elegant, and full of flavour.
- Author
- RoniB's Kitchen
- Prep Time
- 25 minutes
- Cook Time
- 50 minutes
- Servings
- 6
- Category
- Starter
- Cuisine
- Asian-Filipino
Ingredients
- 3 courgettes peeled and cut into three
- olive oil
- 3 cloves garlic minced
- 1 small onion minced
- 75g chestnut mushroom finely minced
- 1 tbsp soy sauce
- 1 tsp rice wine
- 1 tsp RoniB's Kitchen Black Bean Chilli Paste
- salt and pepper to taste
- toasted sesame oil
- watercress optional
Directions
- Scoop out courgette flesh to create a hole in the middle. Make sure the base is flat so it can stand on its own.
- In a shallow pan, heat oil.
- Saute garlic and onion until fragrant.
- Add the chestnut mushroom and courgette flesh. Cook until soft.
- Meanwhile, pre-heat oven to 180C and oil the bottom of a baking dish.
- Oil or butter the cored courgettes, set aside.
- Back in the pan, season with soy sauce, rice wine, and black bean chilli paste.
- Add salt and pepper to taste.
- Finish with a drizzle of toasted sesame oil.
- Remove from heat.
- Stuff cored courgettes with cooked mixture and bake for about 20-25 minutes of until courgette casing is cooked.
- In a small bowl, add olive oil to a teaspoon of Black Bean Chilli Paste until the mixture is a little runny and can be drizzled.
- Top the courgettes with watercress, if using. Drizzle with runny Black Bean Chilli Paste mixture.