Stuffed courgettes with pine nut salsa from Ottolenghi Simple (page 60) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gem lettuce with fridge-raid dressing; Burrata with chargrilled grapes and basil; Hot charred cherry tomatoes with cold yoghurt; Butternut squash with sweetcorn salsa, feta and pumpkin seeds; Baked mint rice with pomegranate and olive salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan cheese.

  • carolyn_bhwd0z on June 01, 2026

    Side dish

  • JimCampbell on April 07, 2026

    A 3.5 out of 5. This a a very nice combination of flavors for both the stuffing and the pine nut salsa on top. My wife thought the Parmesan was a bit strong, but she still really enjoyed it. Next time I'd use less Parmesan, or substitute feta, which would go well in the stuffing. A change of pace for using zucchini. We'll make it again.

  • Schooffiecooks on March 25, 2026

    A very simple and delicious recipe!

  • hashi on September 10, 2025

    I’m glad I tried this. It was a great way to use a zucchini. I’m not sure if I’d try it again as a boat, but maybe sliced up with all the stuff.

  • ruthdeutsch on July 20, 2024

    Made this with small pattypan squash from the garden. As others said, it took much longer to bake than indicated in the recipe - close to an hour for the round squash. The flavor was okay, but I didn't feel it did much to complement the squash and we weren't happy with the texture of the filling. The salsa was tasty, but I won't be repeating this one.

  • Rachaelsb on September 05, 2023

    Very good but prob not a repeat. Idea to cook zuchinni boats before is a good one.

  • mariarita on August 05, 2022

    I made this with round 8 ball zucchini and it looked great . But Even with normally shaped zukes I don’t know how it could be cooked in 15 minutes. I prebaked the zucchini for 10 minutes, then with stuffing for another 20. Also, the filling was wet and custard-like, which was not what I expected. Flavors were nice, but not sure I’ll make it again, given the textural qualities.

  • Lsblackburn1 on July 22, 2022

    Loved the flavors in this. I think if I made them again, I’d precook the zucchini boats for about 5 minutes before adding the filling - I like my zucchini a bit more cooked than they got.

  • kitchen_chick on May 03, 2020

    I used a vegan "parmesan" and it worked just fine! I also used panko because I didn't have any bread. When I use panko as a sub for breadcrumbs, I always use somewhat less than the recipe calls for by weight and add a little bit of water (less than you think you'll need), mix it up, and let it sit a bit to absorb the water so it can mimic fresh breadcrumbs. I did have to cook my zucchini longer than the recipe says, and I ended up using the broiler to brown the top.

  • KarinaFrancis on February 06, 2020

    Really liked these, especially the salsa which gave it a nice brightness. Next time I'll up the quantities of the salsa. We subbed brioche for the sourdough, which might have messed with the texture a little but we were happy with the flavour. Will make it again very soon with sourdough.

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