Go Back
Almond stuffed courgette. Photo: Sue Hiscoe

Vegan Almond Stuffed Courgettes

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Vegan Society


  • 2 Courgettes
  • 1 Onion finely chopped
  • 4 tbsp Olive Oil
  • 60 g Breadcrumbs (Dried ciabatta bread)
  • 50 ml Vegan Cream
  • 30 g Ground Almonds
  • 1 tbsp Salt
  • 1 tbsp Yeast Flakes
  • 5 g Parsley finely chopped


  1. Par cook the courgettes. Plunge the courgettes in cold water for a few minutes and cut in half.

  2. Scoop out the centre flesh, set aside.

  3. Sauté the onions and add half of the scooped courgette pulp and simmer for 3 minutes.

  4. Remove from heat and add almonds, vegan cream, breadcrumbs, salt, yeast flakes and parsley and mix well.

  5. Pack the mixture into the courgette hollows and bake in a preheated oven 200C for 12 minutes.

  6. Drizzle with extra virgin olive oil.