Cheesy Baked Courgette

These cheese-loaded courgettes work well as a light summer main or as a side dish. Light cheese curds are mixed with a creamy white cheese that is packed with herbs and a smokey nutty bite from nigella seeds and ground nutmeg. Topped with sharp browned cheese for extra indulgence.



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Category: Vegetable based dishes 'Zeytinyağlılar'
Seasons Summer
Cuisine Type Turkish


Per each Two courgettes

2 Medium to Large Courgettes
8 Tablespoons Turkish curd cheese (Lor)
50 Grams Soft white cheese (Süzme peynir)
3 Spring onions, chopped fine
1 Small Garlic clove, minced
Small handful of parsley, chopped fine
Small handful of dill, chopped fine
1/4 Teaspoon Salt
1/4 Teaspoon Black pepper
2 Teaspoons Nigella seeds
1 Small egg

Foe topping

Gravyer cheese or similar

Cheesy Baked Courgette Directions

  1. Preheat the oven to 180 Degrees.
  2. Place a large saucepan of water on the boil.
    Cut the courgette lengthways through the middle to make two half pieces.
    Place into the boiling water and cook for 5 to 10 minutes. (The fresher and therefore firmer the vegetabşe the longer time it will require).
  3. Remove from the water and allow to cook for a couple of minutes.
  4. Use a spoon to scoop out the central portion of the courgette, removing the seeds.
  5. Place to the side while you prepare the stuffing.
  6. In a bowl mix together the lor - cheese curd, white cheese, spring onion, seasonings and the herbs
    Add the nigella seeds and 2 - 3 grates of whole nutmeg.
  7. Gently whisk an egg and combine with the cheese mixture.
  8. Place the courgettes into a baking tray / dish and place the filling into the hollows of the courgettes and top with the grated gravyer / Kaşar cheese.
  9. Place in the preheated oven and bake for 25 minutes or until the cheese has browned.

Recipe notes

  • This dish works well as a side using a half large courgette per person or as a main, one courgette per person. For that reason, I have given the amounts of the ingredients for 2 courgettes but you can double up as required.


  • Lor is a Turkish cheese that is made in the same method as whole milk ricotta but usually cooked until firmer. If you cant get hold of it or prefer salted ricotta would make a great substitute.


  • Gravyer, Turkeys answer to Gruyeresis my topping choice because it gives a strong sharp taste. Any other mature cheese including Eşki kaşar would work just as well.,


  • Adjust the pre-boil cooking time to the size and firmness of your courgettes as well as personal choice.


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