The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Sage and Onion Stuffed Courgettes
Facebook Tweet Google+ Pinterest Email More Sharing Options

Sage and Onion Stuffed Courgettes

This recipe is inspired by a dear friend from jolly old England.  She does the island proud, as she is one of the jolliest, most generous of ladies.  She's a divine cook too, something akin to a kitchen-fairy-godmother-angel.  She shared a recipe for stuffed courgettes with me that I have added to and veganized for our eating pleasure.  I hope you enjoy it and feel the British countryside love coming through.

Sage and Onion Stuffed Courgettes

  • 3 large organic Courgettes/Zucchini/Squash
  • 1/2 large Sweet Onion, diced
  • 1 clove Garlic, minced
  • 1 stalk fresh Celery, diced including leaves
  • 1 tsp fresh Sage, minced (or 1/2 tsp dried)
  • 1/4 cup toasted Pecans, chopped
  • 1 box Vegan Stuffing Mix (Sage & Onion flavor, if available)
  • 2 tbsp Olive Oil (or Vegan Margarine)
  • 1 fresh Lemon, zested and reserve some wedges


Preheat oven to 350 degrees F.

Cook stuffing according to package directions and set aside.  Remove ends from squash and slice in half, lengthwise.  Using a spoon or a knife, whatever works best for you, gently scoop out seeds to form a hollow in the squash so they resemble little boats. 

Prep remaining ingredients.  Lightly saute celery, onion, garlic and sage in 1 tbsp of the olive oil until onion is translucent, being mindful that the garlic and sage do not burn.  Mix into the stuffing along with the pecans and fluff with fork.

Fill courgette boats with stuffing mixture.  Zest lemon and drizzle remaining olive oil over the tops.  Place on baking sheet or in shallow glass casserole dish. 

Bake in the oven for 25-45 minutes depending on the size of the squash.  You will know when they are ready when the stuffing is golden-crisp and the squash is fork-tender. Add a squeeze of lemon, serve hot and enjoy!

*Of course, you can use homemade stuffing for this recipe, if you have the extra time.  I am sure it would make it extra yum. 



Image courtesy Flickr creative commons.

Healthy Snacks Delivered Monthly

Leave a Comment

  1. Veganara
    This sounds delicious Buddhas Delight! Vote no 3 from me. I especially like it as I am British myself, and like you, I am currently working on a vegan cookbook! I gather that you can also use the courgette flowers: don't they stuff them and deep-fry them? I don't suppose you have that recipe too, do you? I am dying to try that one!
    Log in to reply.
    1. BuddhasDelight
      wonderful, veganara! you know, i have always wanted to try doing squash blossoms but they are so delicate and it can be hard to find them so i have never braved it! oddly though, when i was searching zucchini images, i found many squash blossom recipes came up. i would just do a search and see what emerges :) best of luck!
      Log in to reply.
  2. Virtually Homemade
    Virtually Homemade
    Voted! Sounds yummy :)
    Log in to reply.
  3. Carolyn
    Vote #7 sounds filling too!
    Log in to reply.
    1. BuddhasDelight
      you betcha carolyn... unlike many vegetarian dishes which feel the 'side dish curse,' this recipe definitely gets main dish status. savory and satisfying :) thank you for the vote! i don't know if you've noticed, but i am following you now... :) great stuff, keep it coming!
      Log in to reply.
  4. Carolyn
    Congrats Buddhas Delight for making Top Posts!
    Log in to reply.


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.