Sundried Tomato Stuffing

clock 10 minutes + 35 minutes bowl Serves 6


  • 2 Tbsp olive oil
  • 2 medium-sized brown onions, thinly sliced
  • 5 garlic cloves, crushed
  • 2 courgettes, grated
  • 180g semi-dried tomatoes, drained
  • 1 long red chilli, seeded, chopped
  • 2 cups breadcrumbs
  • 100g packet croutons
  • 1/2 cup toasted pistachio nuts, roughly chopped
  • 1/3 cup Italian parsley, coarsely chopped. Plus extra, for garnish.
  • 2 Tbsp lemon juice
  • 2 tsp lemon zest, finely grated
  • Salt
  • Pepper
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  • 1. Preheat oven to 180°C (or 160°C fan-forced).

  • 2. In a large frying pan, heat oil over a medium heat. Sauté onion and garlic for 3-4 minutes until the onion is soft. Add courgette, tomatoes and chilli. Cook, stirring, for 4-5 minutes until softened.

  • 3. Transfer mixture to a large bowl. Add breadcrumbs, croutons, pistachios, parsley, lemon juice and zest. Season and mix well to combine.

  • 4. Lay down a sheet of tin foil, then a sheet of baking paper. Place mixture on top and wrap it into a log, twisting the edges of foil at the ends. Cook for 25 minutes.

  • 5. Transfer to a plate and garnish with chopped parsley.

  • Tip: Stuffing can be frozen in an airtight container for up to 4 weeks.

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