Globe zucchini flavored with marjoram and stuffed with sweet potato — Courgettes rondes farcies à la patate douce et marjolaine

Les courgettes rondes

I have a garden. Finally. It’s still full of weeds and plants I don’t know the name of, but I don’t mind. For now, I feel blessed that we own a large space where Lulu, and P., the three of us, can play. It’s a garden with a tall mulberry tree under which we will sit late at night, if we feel like it, to reflect on the days that pass, and life. It’s where I will assuredly plant vegetables, fruit and herbs too, when the time is right. Next fall, oh! Come soon!

Since it’s too late in the season to plant vegetables, I’ve decided to arrange pots of fresh herbs until I find the perfect place for each one of them to grow strong and healthy.

Within the bunch, I’ve planted marjoram, la marjolaine, a favorite in my kitchen and cooking. Especially during the summer. There’s no reason. It’s just something I do. Something I like.

I hope that you’ve been lucky to cook with marjoram before, and if not, that you’ve at least eaten a dish infused with its delicious citrus-y aromas. The name of the herb comes from the Greek and means la joie de la montagne, (the joy of the mountains), which in my case translates as the joy in my plate. As such, it made dinner remarkable last night in our home.

Mind you, it was easy. I had come back from the farmer’s market the day before with a basket filled with fresh and colorful vegetables, including a variety of zucchini and squash of different shapes and colors, each one looking more beautiful and irresistible than the other.

So much so that they all ended up in my basket. At least I thought in view of the large number I eventually brought home.

Regarde cette courgette Lulu, et oh…celle-là aussi!” (Look at this zucchini Lulu…and that one) I had exclaimed while pointing to show her the different zucchini on display at my favorite organic farmer. Lulu was sitting comfortably in her stroller with her feet resting on the security bar, not sure what to think about what she was seeing but otherwise undisturbed by the pouring rain and her agitated maman. I was trying to not speak too loud as to hide my excitement to other shoppers who, like us, were also finding shelter from the rain. “They’ll think I am funny weird to behave like this in front of a bunch of plain zucchini”.

The truth is that the sight of those zucchini was filling me with an indescribable enthusiasm. The yellow globe zucchini, in particular, with their elegant round shape and pretty color gradient. I was staring at them, imagining dinner: a marjoram-flavored vegetable stuffing inside each one of them, with delicious flavors of sautéed shallot, celery, sweet potato, lime zest and grated Comté cheese, and prosciutto for added taste. Because, really, anything with prosciutto ends up tasting better ninety nine percent of the time.

That was my plan and that’s what we ate. I am a girl with a determined mind. We enjoyed our stuffed zucchini with steamed Jasmine rice and a green salad on the side. By the end of dinner, we formed a family of three with happy bellies.

Repus. (Content with food)

Joyeux. (Joyful)

globe zuccchini stuffed marjoram

You’ll quickly see by coming over here that I share a special connection with stuffed vegetables. I have examples of eggplants and tomatoes here, here and there, and zucchini here, here and there. And that’s not even the end of it….

Marjoram-flavored globe zucchini stuffed with sweet potato

You need:

  • 6 small globe zucchini, green or yellow
  • 1 Japanese sweet potato, peeled and finely diced
  • 2 large shallots, finely chopped
  • 1 celery branch, finely diced
  • 2 garlic cloves, peeled and finely minced
  • 1 tablespoon chopped marjoram*
  • 1 tablespoon chopped parsley
  • 2 sprigs of thyme
  • Sea salt and pepper
  • Olive oil
  • Zest of 1 lime, finely grated
  • 2/3 cup finely grated Parmesan (60 g)
  • 3 slices prosciutto, finely diced
  • 1 egg

*Use oregano if you cannot find marjoram


  • Preheat the oven to 375 F and have a large baking dish ready.
  • Slice a small piece off at the top of the zucchini; set aside. Scoop the flesh out with a spoon, making sure to keep the shells intact. Season with salt and pepper. Chop the zucchini flesh; set aside.
  • In a pot, heat 2 tablespoons olive oil over medium heat. When warm, add the shallots, celery, lime zest and thyme. Sweat for 4 minutes, stirring occasionally. Add the garlic and continue to cook for 2 minutes.
  • Add the sweet potato and cook for 5 to 7 minutes. Add the zucchini flesh and cook for 5 more minutes. Transfer to a bowl and stir in the prosciutto, herbs, cheese and egg. Season with salt and pepper, and discard the thyme.
  • Stuff the zucchini shells with this mixture. Place the top on each zucchini and place them in the oven dish. Drizzle generously with olive oil and add 1/4 cup cold water at the bottom of the dish. Bake the vegetables for 45 to 50 minutes, or until the shells are tender when pierced with a small knife. Serve with plain steamed rice on the side, and a salad.
Posted in French Inspired, Gluten Free, Life and Us


  1. I am jealous of your garden. Mine has been a little worse for the wear this summer. Creatures keep eating things and the shade keeps killing my herbs. Even my mint, traditionally an invader, gave up the ghost. Ah well, I’ll have to comfort myself with the sweet potato stuffed zucchini: sounds lovely. 😉

  2. One lucky hubs…and one lucky kiddo…I wish I could find these here…

  3. One lucky hubs…and one lucky kiddo…I wish I could find these zucchini here…

  4. What an incredible bounty you have in your garden! There’s nothing better than garden fresh herbs, and best of all you can grow heirloom breeds such as lemon basil.

    These stuffed zucchinis are a fabulous summer meal. I like that you added sweet potatoes, among a wonderful medley of fresh herbs.

  5. GORGEOUS photos as always!!! I love the use of stuffing sweet potatoes in the globes!!! We normally do a medley of meats and other pungent veggies with cheeses. Im going to have to try this!

  6. Gorgeous! I just found globe zucchini at my farmer’s market and plan on stuffing them, but I am going to count on your baking instructions as I was rather clueless about what to do once I got the stuffing in!

  7. I love these shots.. they are so fresh and beautiful. I have never tried marjoram because I’m afraid of how it taste… but now I think I should give it a try with this recipe 🙂

  8. Hello from Japan ^0^/ It’s interesting recipe that I should try. I can imagine that how would be the taste using zucchini, marjoram, and Japanese potato! And it’s such a beautiful yellow color… I had lived in California for 10 years and love organice veges and fruits. I have my blog also but I should start to write by English also.I love your blog^^. Ciao!

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  10. We have been putting globe zucchini on the bbq all summer – they are so pretty and delicious! Next time I must try that vegetable filling, it sounds incredibly good with marjoram and sweet potato.
    It’d work without the prosciutto, right?

  11. mmmm what a lovely post! i love the pictures with turquoise and yellow. so dreamy and delicious. i’m looking forward to reading more of your blog! I’m glad I discovered it!

  12. You make me want a garden. So badly. Unfortunately, my small city apartment won’t allow for it. Thanks for such a lovely post, and letting us green-thumbs live vicariously through you.

  13. LOVE seeing this! Thank you! We just got our CSA today and now have tons and tons of little yellow squash and zucchinis. thank you for the inspiration!

    best wishes!

  14. This looks so lovely and delish. Where in the Boston area do you find Japanese sweet potatoes? Thanks!

  15. Please Béatrice, n’oubliez pas d’éditer aussi vos recettes en français….pour vos fans françaises….pas très bonnes en anglais !!
    Thanks et bravo pour toutes vos magnifiques photos….votre “campagne” américaine est magnifique

  16. Fan française, je lis bien l’anglais… pour ce qui est de l’écrire c’est une autre paire de manches…
    J’adore cette recette, même si mon mari déteste la patate douce… et que nos pieds de courgette refusent de donner.

  17. Ooooh these look so yummy and so fun to make and to eat! I could easily Alkalize this recipe with a few adjustments. Your shots are stunning. My favourite thing to shoot is veggies and summer is just a feast for my camera! Thanx for the inspiration:)

  18. oh i love marjoram, too… it used to be a staple herb in austria but also has gone out of fashion, especially fresh. my mum grows it on her balcony and i love it vegetables and meat alike, in salads, soups, quickes, you name it. especially good with courgettes and pumkin, it’s a natural pairing, i think!!

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  21. I found that the skin on globe courgettes is a lot tougher even than on the long ones, so I suggest scoring them with a fork first, if cooking just plainly; I expect baking them for at least 30-40 mins tenderises them, have not tried that yet.