Stuffed Courgettes with Ricotta and Mint

Corsican style stuffed courgettes (or Zucchini). Filled with mint and brocciu or ricotta cheese, it's a delicious meal on its own or as half quantities as a starter.

Corsican Cuisine

I came to France from Scotland and although it's not far from each other, the culture difference was pretty mind-boggling.  I didn't just marry a Frenchman; I married a Corsican.

The island of Corsica has been in and out of so many hands in history but although it now  belongs to France politically, it's closer to Italy than France in its culture.  I could go on but basically the Corsicans and the Scots have plenty in common when it comes to their feelings of independence.

One of Corsica's popular dishes is stuffed courgettes. They come alive with the taste of the Corsican speciality cheese, Brocciu (pronounced 'broach' in Corsica), which is made from unpasturised goat's or ewe's milk. Either way, it's fresh and fabulously creamy - a bit like Italian ricotta but it's not. So if you don't have Brocciu, (c'est normal) use a good ricotta cheese instead. 

Mint and Courgettes is so Corsican

This is so simple and a favourite when we visit my husband's family in their remote mountain village.  I have a few family recipes for this classic but each one is different so this one is my own adaptation - since the best ones I have tasted on the island use mint rather than parsley or basil.

Once you add mint to dishes, it even tastes Corsican! Try these and you'll see what I mean:

• Corsican Mint Omelette
• Corsican Ricotta Lasagna (based on a classic cannelloni au brocciu)

For more, see the French market produce page on fresh aromatic herbs.

How to Stuff Courgettes (Zucchini) Corsican Style with Mint & Ricotta

See full printable recipe below. Jump to Recipe

1.  Drop the courgettes into a large pot of salted boiling water and leave them to soften for 5 minutes.  Remove with a slotted spoon and set aside to cool while preparing the other ingredients. Preheat the oven to 200°C.

2. Trim off the ends then halve each of them lengthwise.  Using a small spoon (I love to use a grapefruit spoon as it has more control), hollow out the flesh leaving a shell about 1cm thick.  Chop up the removed courgette pulp.

3.  Fry the chopped courgette pulp in some olive oil over a medium heat for about 5 minutes, stirring constantly or until the courgettes are no longer giving off any more liquid.  Add the garlic and mint and continue to stir over the heat for another couple of minutes.  Set aside to cool and season with salt and pepper.

4. Using a blender, blitz the bread into crumbs.  In a bowl, mix the cheeses, egg yolk, pine nuts, breadcrumbs and add the cooked courgette mixture.

5.  Dry the courgette shells with kitchen paper then stuff each one generously.  Place them in a single layer on an oiled baking dish.

6. Bake for about 40 minutes, until browned.

Serve warm on their own with a glass of Corsican wine or Italian vermentino.

Corsican Stuffed Courgettes (Zucchini) with Ricotta and Mint

Jill Colonna

Corsican style Stuffed Courgettes or Zucchini. Filled with mint and brocciu or ricotta cheese, a delicious meal on its own or half quantities as a starter.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course

Cuisine Corsican, French

Servings 4 people

Calories 297 kcal

Ingredients

  

• 8 courgettes (zucchini)
• 3 cloves garlic finely chopped
• 1 tablespoon fresh mint finely chopped
• 2 slices mixed grain or plain white bread mixed to breadcrumbs
• 250 g (9oz) brocciu or tub of ricotta cheese
• 25 g (1oz) fresh parmesan grated
• 1 egg yolk
• 2 tablespoon pine nuts

Instructions

 

• Drop the courgettes into a large pot of salted boiling water and leave them to soften for 5 minutes.  Remove with a slotted spoon and set aside to cool while preparing the other ingredients.

  Preheat the oven to 200°C/180°C fan/400°F/gas 6.
• Trim off the ends then halve each of them lengthwise.  Using a small spoon (I love to use a grapefruit spoon as it has more control), hollow out the flesh leaving a shell about 1cm thick.  Chop up the removed courgette pulp.
• Fry the chopped courgette pulp in some olive oil over a medium heat for about 5 minutes, stirring constantly or until the courgettes are no longer giving off any more liquid.  Add the garlic and mint and continue to stir over the heat for another couple of minutes.  Set aside to cool and season with salt and pepper.
• Using a blender, blitz the bread into crumbs.  In a bowl, mix the cheeses, egg yolk, pine nuts, breadcrumbs and add the cooked courgette mixture.
• Dry the courgette shells with kitchen paper then stuff each one generously.  Place them in a single layer on an oiled baking dish.
• Bake for about 40 minutes, until golden brown and toasted.

Notes

Serve on their own with an extra sprig of mint and a chilled glass of Corsican wine - such as a white Vermentino or a red from Patrimonio.

Keyword Ricotta stuffed courgettes, stuffed zucchini

More Recipes from Corsica

• Cannelloni au Brocciu
• Corsican Mint Omelette
• Corsican Veal & Red Pepper Stew
• Fiadone (Corsican cheesecake)