Stuffed courgette parcels

Gennaro Contaldo's courgette parcels, filled with a herb-flavoured ricotta filling, make an elegant starter, ideal for dinner parties
By Gennaro Contaldo
Stuffed courgette parcels
  • Rating:
  • Serves: 6 as a starter
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 4 large large courgettes
  • 350 g ricotta cheese
  • 200 g potatoes, boiled and mashed
  • 5 tbsp finely grated parmesan
  • 1 pinches black pepper
  • 12 sage leaves, fresh
  • 12 slices fontina cheese, thinly sliced about 4cm square


1. With a sharp knife, cut the courgettes lengthways into slices, about half a cm thick; you should get 4-6 slices from each courgette. 2. Cook the courgette slices in a large pan of lightly salted boiling water for about 2 minutes, until just tender, then remove and plunge into cold water. Drain and dry on kitchen paper. 3. In a large bowl, mix together the ricotta, mashed potatoes and Parmesan and season with salt and freshly ground pepper. 4. Take 2 slices of courgette, place them on a clean, dry surface and shape them in a cross. Repeat with the rest of the courgette slices. 5. With your fingers, shape the ricotta mixture into balls about the size of a ping-pong ball (one for each courgette cross). Place a ball in the middle of each cross, place a sage leaf on top and then fold the strips of courgette over to make a parcel. 6. Place a slice of Fontina cheese on top and secure with a wooden toothpick. Line a baking tray with foil or greaseproof paper and grease with butter. 7. Place the courgette parcels on the baking tray (At this stage you can refrigerate and cook when needed.) Preheat the oven to 240ºC/gas 9. 8. Bake for 10-12 minutes, until golden. Remove the parcels from the oven, place on a serving dish and remove the toothpicks. 9. Serve warm with some salad leaves.

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