Zucchini gratin

An impressive recipe of hollowed and stuffed zucchinis. The filling is made up of breadcrumbs, parsley, garlic and cheese. Vegetarians and omnivores will love them.



  • 3 cups(210 g) fresh breadcrumbs (preferably homemade – see Note)
  • 2 cups(160 g) grated pecorino or parmigiano
  • 1clove garlic, finely chopped or minced
  • 4–5 marjoram leaves
  • 4–5 oregano leaves
  • 1–2 tbsp finely chopped flat-leaf parsley
  • 3 tbsp extra virgin olive oil, plus extra for drizzling
  • salt flakes and freshly ground black pepper
  • 4 zucchini (courgettes)


  1. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
  2. Mix together the breadcrumbs, cheese, garlic, herbs and olive oil in a large mixing bowl. Season with salt and pepper and set aside.
  3. Cut the zucchini in half lengthways. Using a spoon or a paring knife, scoop out some of the flesh, then fill the zucchini shells with the breadcrumb mixture. Place on the prepared tray, drizzle with a little extra olive oil and bake for 30–35 minutes or until golden brown.

• To make breadcrumbs, simply blitz stale bread in a food processor until coarsely chopped. The breadcrumbs will keep in the fridge for up to 1 week.


Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.