Courgettes stuffed with wheat, vegetables and From'Chaud

Courgettes stuffed with wheat, vegetables and From’Chaud

30 min
30 min
4 people

Ermitage cheese used : From’Chaud

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  • From’Chaud 1 From’ Chaud
  • zucchini 4 zucchinis
  • carrotts 2 carrots
  • red oinion 1 onion
  • red bell pepper 1 half red bell pepper
  • yellow bell pepper 1 half yeallow bell pepper
  • garlic 2 cloves of garlic
  • wheat 70g of wheat
  • olive oil From the olive oil
  • vin blanc 1 small glass of dry white wine
  • fresh basilic Leaves of fresh basilic
  • salt Salt
  • pepper Pepper


  1. Cook the wheat according to the cooking instructions on the package. With pre-cooked wheat such as Ebly, allow about 10 minutes, and 30 minutes for durum wheat.
  2. Clean the courgettes and cut them in half lengthways. Scoop out the inside with a spoon.
  3. Steam the courgettes for 10 minutes.
  4. Chop the courgette flesh very finely. Finely chop the onion, mince the garlic and dice the carrots and peppers.
  5. Preheat the oven to 180°C.
  6. Heat a large frying pan. Add a good drizzle of olive oil and fry the garlic, onion and courgette flesh for 3-4 minutes over a medium heat (it should not colour).
  7. Add the carrots and peppers. Add olive oil if necessary. Fry for a few minutes. Add the wine and cook over a low heat until the wine is absorbed (the wine can be replaced by water). Add the wheat and fry for 1-2 minutes.
  8. Season the mixture with salt, pepper and chopped basil. Cut slices of From’Chaud. Cut these slices in half lengthwise to make long sticks. Place a stick in the bottom of a courgette, cover generously with vegetable and wheat filling, then add a From’Chaud stick again. Repeat the process with the remaining courgettes.
  9. Bake for 10 minutes.

Gourmet tip

Serve with a fresh tomato salad.