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Stuffed vegetables with spices




Others ingredients

  • 8 medium-sized vegetables for stuffing (round courgettes, yelllow or red peppers, tomatoes, mushrooms)
  • 4 courgettes washed and grated
  • 50 g mushrooms, washed and finely chopped
  • 1 bunch spring onions or 1 red onion, peeled and chopped
  • 2 tbsp ricotta (for vegetarian version)
  • 2 tbsp grated parmesan
  • 1/2 bunch parsley, chopped
  • 1 bunch chives or basil
  • 1 tbsp roasted pine nuts or cashews
  • 1 egg (for the meat version, optional for the vegetarian version)
  • 4 fresh tomatoes or a tin of diced tomatoes
  • sal & pepper


  1. 1

    Wash and empty out the vegetables to be stuffed and keep the flesh of the courgettes and tomatoes.

  2. 2

    Heat 2 tbsp olive oil in a frying pan and sauté the onions, spices, courgettes, mushrooms, salt and pepper for 10 minutes.

  3. 3

    Remove from heat and add the ricotta, parmesan, the fresh herbs, washed, patted dry and chopped, the spice mix, the chopped pine nuts and cashews, and mix well.

  4. 4

    Stuff the vegetables with this preparation and place them in an oven dish.

  5. 5

    Mix the tomatoes and pour the flesh (or directly the contents of the tin of diced tomatoes) into the dish with the spice mix. Add salt and pepper and pour a little olive over the topbefore baking in the oven at 190°C for 20 to 30 minutes according to the size of the vegetables.

Recipe by ©Catherine Kluger - Photo credit ©Guillaume Czerw

Pour une version carnée, remplacer la ricotta par du veau haché ou un mélange moitié boeuf moitié poulet et lier la farce avec un oeuf.