Stuffed Courgette (Zucchini) With Almonds - Delishably - Food and Drink
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Stuffed Courgette (Zucchini) With Almonds

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Nell loves cooking and trying out new recipes. She studied at night school for her diploma in baking many years ago.

Stuffed zucchini boats

Stuffed zucchini boats

Almond Courgettes or Zucchini Boats

Stuffed zucchini are a great addition to any meal. But they come into their own when baked with a delicious filling. The word "zucchini" is widely used in America and comes from the Italian word. In Britain, we know it as a "courgette" from the French word for it. But it is the same vegetable. In this recipe, we will be using almonds. But of course, you can mix them with beef, tomatoes, or any other food that you wish. So why almonds?

Almonds are packed full of vitamins and minerals; they are also a good source of fibre. Almonds are an extremely healthy little food. Rich in monounsaturated fats, which help to zap that nasty cholesterol so its good for your arteries. Along with vitamin E which is a high source of antioxidants, and loads of minerals, you can't get much healthier. And the great thing is, you can even use the almond oil on your skin to promote healing and softness.

My mother used to make a lot of stuffed marrow and zucchini meals. It was a Sunday tradition, and her recipes were always original and very tasty. This one stood out as a favorite. I recently found her old written cookbook and now I have a great supply of her recipes. The zucchini boats are always a favorite in my house.

Quick Facts About Almonds

The almond tree is very similar to a peach tree in appearance, but longer-lived and much larger. The Latin name for the almond tree is Prunus dulcis. It can grow to around 30 feet in height.

The crop is of great importance in the Med as well as California and Australia. There are two kinds of almond, sweet and bitter, and the former is grown for its crop of nuts, and the latter is used more for its oil in the kernel. This is an important source of Prussic acid.

These kernels should not be eaten when raw, as you would find out if you tried to eat them. They are very bitter. In Britain, both species of almond are rarely grown to maturity but are mainly grown purely for their astonishing beauty when in flower.

The fruit itself resembles a small peach, but unlike the peach, it doesn't become fleshy and juicy. In fact, it splits open early to reveal the ripening fruit within.

The nut has a hard woody shell, with one seed in a brown skin.

Almonds in Cooking

Almonds are used in a variety of dishes. The most popular are nougat, sugared almonds and macaroons. They are also great for producing almond oil. Flavoring extracts are also made from almonds, and they are a popular ingredient of beauty products too, such as perfumes and cosmetics. Picking almonds for cooking consists of knocking the fruit from the tree with the use of long poles. When cooked the almond has a wonderful nut taste and is a really good addition to zucchini.

For this recipe, I will just use zucchini with almonds, but you can also mix with beef as you can see in the video.

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

6 servings

Ingredients

  • 3 large courgettes (zucchini)
  • 1 large onion, chopped
  • 2 1/2 oz almonds, skinned
  • A sprinkling of salt, pepper, and ground mace
  • 1 egg, beaten
  • 1 oz Parmesan cheese
  • 1 oz breadcrumbs
  • 2 teaspoons oil

Instructions

  1. Halve the zucchini lengthways, and scoop out the flesh. They should resemble small boats when you have done this. Then chop the onion and soften with the oil. Mix the zucchini flesh with the onion and fry for approx 3 mins.
  2. Now grind the almonds until they are course, and stir them into the zucchini mix. As they are cooking, add the salt, pepper and mace to taste. Scoop out the mix and place in a bowl. Then bind. it all with a beaten egg.
  3. When the mixture is ready, scoop out and place it into the zucchini boats. Then cover with the parmesan cheese and breadcrumbs. Bake at 400F or gas mark 6 for 25 minutes.

Zucchini boats are a great meal on their own, but by adding loads of veg or salad, it's a great way to stay healthy and feel full so you won't want to snack in between meals. To adjust the size of the portions, why not cut the zucchini into thick slices instead? Then place on a baking dish with the filling in the middle of the rings.

Comments

Nell Rose (author) from England on October 31, 2012:

Hi carol, thanks so much, I have been eating Zucchini quite a lot recently, and am getting quite addicted to it! lol!

carol stanley from Arizona on October 31, 2012:

I am always looking for another way to cook zucchini... and including almonds--a true winner. I am going to bookmark this recipe and of course your most well deserved votes UP+++

Nell Rose (author) from England on September 29, 2012:

Hi larry, Haha! oh thanks for the laugh! my stupid pc keeps playing up today, so I need that! thanks so much, nell

Larry Fields from Northern California on September 28, 2012:

Hi Nell. You've written another mouth-watering hub.

Although I don't eat it very often, I love zucchini.

California is a major almond-growing region. Here's a little-known fact: The farmers here call them "ammonds." Why?

When these nuts fall out of the trees, it knocks the L out of them. :)

Nell Rose (author) from England on August 22, 2012:

Hi moonlake, glad you liked it and thanks so much, nell

moonlake from America on August 22, 2012:

I need to try this we have so many zucchini. Thanks for sharing this recipe. Voted Up.

IntegrityYes on August 22, 2012:

I certainly will, Nell.

Nell Rose (author) from England on August 22, 2012:

lol! you have a good night too!

IntegrityYes on August 22, 2012:

That is good to know, Nell. That is definitely my main intention. Have you seen, LOO-LOO? HEH-HEH! Enjoy your night.

Nell Rose (author) from England on August 22, 2012:

lol! you always make me smile, Integrity! thank you!

IntegrityYes on August 22, 2012:

You are welcome, Nell. I had to come back and rate it 5. HAH-HAH!

Nell Rose (author) from England on August 22, 2012:

Thanks Integrity! glad you liked it, nell

IntegrityYes on August 21, 2012:

That is a wonderful recipe. I voted up.

Nell Rose (author) from England on June 26, 2012:

Thanks lovedoctor, glad you liked it, it is delicious! lol! roasted almonds are really morish! haha!

lovedoctor926 on June 25, 2012:

I'm eating roasted almonds as we speak. The zucchini boats look delicious. The recipe doesn't look too complicated either. Thanks for sharing

Nell Rose (author) from England on June 25, 2012:

Hi suzette, its only recently that I have started eating them again, I have no idea why, they are lovely! I rediscovered Zucchini's again when on holiday, then forgot! lol! thanks as always, nell

Suzette Walker from Taos, NM on June 25, 2012:

I've never seen or eaten these before, Nell, but they look and sound delicious. The recipe looks easy enough also. I enjoyed this immensely and what a great idea! Thanks for sharing this with us.

Nell Rose (author) from England on June 25, 2012:

Hi Glimmer, its something that is worth trying, hope he likes it, and thanks!

Nell Rose (author) from England on June 25, 2012:

Hi RTalloni, lol! of you go to the kitchen then! good luck with it, and thanks!

Nell Rose (author) from England on June 25, 2012:

Hi Sherry, my mum used to grow them, but I can't as I have a balcony, so that's why I did this for a change, and forgot how nice it was! lol! thanks!

Nell Rose (author) from England on June 25, 2012:

Hi tammy, I should have put this in the contest, I just wrote it first and thought later! lol! thanks for reading, cheers nell

Claudia Mitchell on June 25, 2012:

This looks delicious. Maybe my husband will eat zucchini now.

RTalloni on June 25, 2012:

Thanks for sharing your mother's recipe. It just so happens I have some zucchini on hand… :)

Sherry Hewins from Sierra Foothills, CA on June 25, 2012:

I've made a similar stuffed zucchini, it's a great way to use up all those monster zucchini's that grow in the garden.

Tammy from North Carolina on June 25, 2012:

I am glad to see such a healthy and tasty recipe. This month has been the most tempting of all so far with this recipe contest. This is very attractive. I love zucchini and this is perfect for summer. Excellent!

Nell Rose (author) from England on June 24, 2012:

Hi pras, yes it is lovely I have made it since writing this and I forgot how nice it was! lol! thanks as always, nell

prasetio30 from malang-indonesia on June 24, 2012:

From the picture I believe that your recipe so delicious. Thanks for completed this recipe with the nutritional value information. Voted up and yummy :-)

Nell Rose (author) from England on June 19, 2012:

Hi Christy, thanks! glad you liked it, cheers nell

Nell Rose (author) from England on June 19, 2012:

Hi Research, thanks for reading, I will have to try it with cornmeal, thanks!

Christy Birmingham from British Columbia, Canada on June 19, 2012:

I keep hearing about the health benefits of almonds, very good!

Research Analyst on June 18, 2012:

Zucchini is one of the dishes I like to fry up using cornmeal, this is an interesting way to prepare it with almonds.

Nell Rose (author) from England on June 18, 2012:

Hi Rochelle, thanks for showing me, I had missed out the oz! lol! I check it and check again, but always miss something, so thanks!

Hi Pamela, glad you like it, it really is lovely, thanks nell

Pamela Oglesby from Sunny Florida on June 18, 2012:

Very unique and delicious looking recipe. I have never made anything quite like this, but I would like to try it. Thanks.

Rochelle Frank from California Gold Country on June 17, 2012:

I noticed that your recipe calls for "2 1/2 almonds" . Is this accurate?-- seems a little skimpy to me, but then I live in an area surrounded by almond orchards, so maybe I'm used to using more.

Nell Rose (author) from England on June 17, 2012:

Thanks avian, its absolutely delicious, I can't wait to make it again, thanks!

Deb Hirt from Stillwater, OK on June 17, 2012:

This really sounds wonderful!!

Nell Rose (author) from England on June 17, 2012:

Hi Hilary, thanks so much, yes lamb would taste lovely in this, nell

Hillary from Atlanta, GA on June 17, 2012:

This looks yummy and I bet you can add a bit of ground lamb to it if you gotta get your meat :) I love mostly veggie meal ideas so this one is bookmarked and rated 5 starts

Nell Rose (author) from England on June 17, 2012:

Hi robie, thanks so much, I haven't had this for ages so I am going to be trying lots of different versions this week, thanks!

Nell Rose (author) from England on June 17, 2012:

Hi christopher, I think you are right, when they are cooked they are lovely, not so squelchy as marrow! thanks as always, nell

Nell Rose (author) from England on June 17, 2012:

Hi alocsin, thanks for the vote, I hope you like it, good luck with the cooking! lol!

Nell Rose (author) from England on June 17, 2012:

Thanks Mhatter, I am glad you liked it, cheers nell

Nell Rose (author) from England on June 17, 2012:

Hi James, thanks so much, nell

Nell Rose (author) from England on June 17, 2012:

Thanks Linda, hope you like it, cheers nell

Roberta Kyle from Central New Jersey on June 17, 2012:

I love zucchini and love stuffing those big ones I get in the autumn. This recipe sounds fabulous as I love almonds too so what could be better. Five stars and a big thumbs up

Christopher Antony Meade from Gillingham Kent. United Kingdom on June 16, 2012:

I read somewhere recently that courgettes are baby marrows. I don't know whether this is true or not. I love to eat them though. I love almonds as well. Your recipe Nell should be the perfect combination. Thank you.

Aurelio Locsin from Orange County, CA on June 16, 2012:

Since I love zucchini and love almonds, it follows I'm going to love this. Voting this Up and Useful.

Martin Kloess from San Francisco on June 16, 2012:

great recipe, thank you

James Timothy Peters from Hammond, Indiana on June 16, 2012:

Absolutely fantastic!!!

Great work!!!

Linda Bilyeu from Orlando, FL on June 16, 2012:

I usually eat zucchini raw, chopped and tossed in salads...your idea seems more interesting! I LIKE it!! :)

Nell Rose (author) from England on June 16, 2012:

Hi Jackie, glad you liked it, good luck with the cooking! thanks as always, nell

Nell Rose (author) from England on June 16, 2012:

Hi Pen, hope this helped, I am definitely going down this route from now on, especially for my diet! thanks!

Nell Rose (author) from England on June 16, 2012:

Hi Alicia, I haven't had it for ages, but when I read it in the cookbook it all came back to me, I don't know why I haven't had it for so long, thanks as always, nell

Nell Rose (author) from England on June 16, 2012:

Hi Gordon, lol! I know, I get so confused! I am definitely going to start making some of these again, after finding my mums old cookbook I suddenly remembered it! thanks!

Nell Rose (author) from England on June 16, 2012:

Hi Rochelle, lol! I have to buy mine, it took me a while to realise that zucchini is in fact courgettes! trust us English to call it something different! thanks so much nell

Nell Rose (author) from England on June 16, 2012:

Hi lillyeth, I remember my mum cooking it one time, it was lovely, thanks for reading, cheers nell

Jackie Lynnley from the beautiful south on June 16, 2012:

Oh yum, I love it! Zucchini is one of my favorites and you can bet I will try this. Thanks!

Amy L. Tarr from Home on June 16, 2012:

Oh how badly do I want to grab that right off the screen!I love zucchini but it's hard to find recipes using it.

Linda Crampton from British Columbia, Canada on June 16, 2012:

Stuffed zucchinis are an interesting idea, Nell. I don't eat zucchini very often, but I'm tempted to do so now that I've read your recipe! It sounds very tasty.

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on June 16, 2012:

Looks and sounds absolutely delicious, Nell. Courgette/zucchini is one of those foods that always cracks me up with the differences in names - as though life were not confusing enough! :) Irrespective of the name, this certainly looks like a great way of adding additional flavours to the veg and is definitely something I am personally interested in trying. Thanks for the idea!

Rochelle Frank from California Gold Country on June 16, 2012:

This looks really nice. I planed my zucchini bushes last week. You can never have too many zucchini recipes-- but you can have too many zucchini. They grow very well here.

Thanks!

Suzanne Sheffield from Mid-Atlantic on June 16, 2012:

I adore stuffed squash of all kinds, but have never tried almonds.