Creamy Chicken Stuffed Round Courgettes are a light meal with many veggies, like sweet peas, leek, red bell pepper, and carrots, for a fun, creamy, and colourful bite.
This Stuffed Round Courgettes recipe is like a mini chicken pot pie tucked inside a cute, edible zucchini bowl—a fun way to repurpose leftover chicken! Whenever I spot those adorable round courgettes, sometimes green, I must bring them home. But don’t worry if you can’t find them—long zucchinis work just as well! Filled with creamy chicken bebéchamelfilled with veggies, and served on rice, the whole family will enjoy digging into this one!
Béchamel, Oh mighty!
Béchamel might seem rich and indulgent, but it’s lighter than expected, especially compared to Hollandaise or cream-based sauces. The best part? It’s super easy to make! Just follow the golden rule: start with fat (butter or olive oil), cook the flour for a minute, then add cold milk and whisk until smooth and thick. Why cold milk? It helps prevent lumps! While butter is the classic choice, olive oil works just as well, like in this recipe!
How do you heat it?
I’ve seen all kinds of recipes for béchamel, and I like to keep the heat on medium-high because I’m not the most patient cook. But if you’re worried about burning it or getting distracted, go with low heat—it’ll give you more control. The thickness of the sauce is totally up to you. Want a lighter, smoother texture? Add more milk. Would you prefer a thicker, more substantial sauce? Use less milk. And for me, béchamel isn’t complete without a pinch of nutmeg. Just a tiny amount makes all the difference!
Flexible
This recipe is highly adaptable; you can use veggies, e.g., leftovers from the fridge. I’ve added some peppers, leeks, carrots, and peas to mine, but they could have been replaced with broccoli, sweet potatoes, or even spinach. It could even turn into a vegetarian dish. The main idea is to combine your leftovers into a smooth béchamel and fill those cute little courgettes. (Check here my Round Courgette filled with Tomato Sauce)
The Scooping
I’ve gently scooped out the inside of the courgettes to keep a 5mm shell. You can use the inside and cut it into small dice, add some to the chicken filling, or keep it for a salad, or even a soup. Nothing goes to waste here! Once the courgettes are ready to receive the filling, don’t forget to sprinkle salt on them before. This helps give them flavour in the end! I like them still slightly firm, al dente, but you can constantly adjust the cooking time if you prefer softer.
Storage
You could make them, cooked or raw and freeze them. Ensure they are in an airtight container, and adjust the cooking time by adding 4 minutes extra.
Other Fun Courgette or Zucchini Recipes
So, let’s get those colourful and creamy bites going!
Chicken Pot Pie Stuffed Courgettes
Ingredients
- 4 round courgettes
- 200 g pre-cooked chicken (cut into small cube (about 1 breast for 4))
- 200 ml milk
- 1/2 red bell pepper (cut into small cubes)
- 1 leek (cut finelly)
- 1 carrot (cut into small brunoise cubes)
- 100 g sweet peas
- 4 tbsp flour
- 4 tbsp olive oil
- 1 tsp estragon or thyme (*optional)
- 1/4 tsp nutmeg
- salt and pepper
Instructions
- Start by cutting the carrot, pepper, leek and chicken breast into small cubes.
- Add olive oil to a pan and cook the leek, carrot and pepper for 2 minutes at medium-high heat until al dente.
- Add the chicken and the green peas and cook until warm (1-2 more minutes).
- Add 4 tbsp of olive oil, then mix in the flour, let it cook for 1-2 minutes until the flour is cooking (nutty smell).
- Add the cold milk immediately and season it with nutmeg, salt and pepper (plus estragon and/or thyme), while still on medium-high heat.
- Keep on whisking until the liquid becomes thick.
- Check the seasoning and reserve the chicken mixture.
- During that time, clean the courgettes and cut the top part; then, with the help of a round scoop, gently remove the inside of the zucchini and add salt and pepper.
- Stuff the courgettes with the creamy chicken filling and spray a light layer of olive oil on them.
- Cook at 180°C (350°F) for 20 minutes.
Notes
Nutrition
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19 Comments
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Wow those look amazing. I have some green squash in the refrigerator so I think I may have to try this.
You ll love it! Enjoy!
Oh these pretties look absolutely mouthwatering~! Can’t wait to give them a try 🙂
I love those little courgettes – we get them all the time in the summer in France. Bookmarked this recipe to try!
I jus can t resist them!! So yummy and pretty!
This looks like such a light and tasty summer meal. I love stuffed courgettes but never tried this type before. Thanks for sharing!
This is so clever! I love chicken pot pie, but I rarely make it because it’s such a hassle. This, on the the other hand, is not only easy to make but also good for you. I’m definitely putting it on my list of things to make this summer.
Plus you cut all that fat from the flaky dough! Light and yum!
Do you eat the shell?
Ofcourse👍
SO yummy!!! And the presentation was restaurant worthy!!!
I love this idea so much! The filling is so rich and I love it stuffed inside the courgette.
So yummy and filling the sauce it to die for.
I love a creamy sauce too!
I’ve never had courgettes before, these turned out amazing. The recipe was simple to follow!
Yes, super easy and delicious recipe!
I had some round courgettes and wasn’t sure what to do with them. This recipe was the perfect find! The creamy chicken filling with béchamel was so good.
I love these round zucchini/courgette, you can also check for my marinara sauce filled version on pasta or simply grill thick slices with some garlic oil, delicious stuff!