Round courgettes stuffed with sausage

Round courgettes stuffed with sausage, also known as bowler courgettes, are a rich and tasty second course that can be prepared in a short time. A recipe rich in ingredients that will allow you to obtain a unique dish, perfect for any situation. Stuffed round courgettes are quick and easy to make, and can be prepared in a thousand ways: the classic ones are cooked in the oven, but they can also be cooked in a pan or saucepan and stuffed according to your tastes. You can prepare them in advance and then eat them later, they will be even better! All that remains is to choose whether to fill them with a more delicate and lighter vegetarian filling or, as our recipe requires, filled with meat. They are ideal for a dinner with friends, for an outdoor summer buffet or for Sunday lunch. This tasty dish involves two cooking methods: just empty them of their insides and cook them in the oven, keeping them al dente, then stuff them and cook them a second time in the oven. A nice idea to bring to the table, not only a dish that is beautiful to look at and inviting but also good. If you also love courgettes, try our recipe for stuffed round courgettes.


Scope Single dish, second course
  • 8 round courgettes 1,5 kg circa
  • 400 g sausage
  • 4 slices of bread or stale bread
  • 2 egg
  • 1 clove of garlic
  • 5 mint leaves
  • 1 sprig of parsley
  • extra virgin olive oil to taste
  • Grated Parmesan to taste
  • breadcrumbs to taste
  • sale q.b.
  • pepe q.b.
  • Wash the courgettes carefully. Cut the top part with the stalk and dig inside to obtain the pulp, being careful not to pierce them.

  • Oil the inside of the courgettes and sprinkle with a pinch of salt. Place them in a baking dish and cook for the first time in the oven: fan mode at 180°C for about 20 minutes on the middle shelf. This first cooking without filling is necessary to dry them out of their vegetation water and to make them crunchy after the second cooking.

  • In the meantime, remove the sausage casing and crumble it in a pan, without adding oil. Brown for a few minutes, then transfer it to a mixer, add the chopped breadcrumbs, the eggs, a part of the pulp that you took from the courgettes (about 200 g), the mint, the parsley, the garlic clove and the grated Parmesan . Blend everything until you obtain a homogeneous mixture. Season with salt and pepper to taste

  • Remove the courgettes from the oven, fill each courgette with the sausage mixture, being careful not to burn yourself. Sprinkle the surface with breadcrumbs and do a generous drizzle of extra virgin olive oil. Place the top cap of the courgette you cut next to it and bake.

  • Place back in the oven at 180°C in fan mode on the central level for approximately another 30-40 minutes, until a crunchy, golden crust has formed on the surface and the courgettes are tender. Once ready, take them out of the oven and serve them hot, placing the top on top as if it were a lid.

To prevent the filling from gratinating too much, place a sheet of aluminum foil over the courgettes before the end of cooking.


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