- 4 courgette, halved lengthways
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3 tsp extra-virgin olive oil
- mixed salad, to serve
For the stuffing
- 50g dried white breadcrumb
- 50g pine nut
- 6 spring onion, trimmed and finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 garlic clove, crushed
- 6 sundried tomato in oil, drained
- 1 tbsp thyme leaf
- 25g Parmesan or vegetarian alternative, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.