- 4 courgettes, halved lengthways
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 chilli, deseeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- handful chopped herbs, such as mint, parsley and basil
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 tbsp dried breadcrumbs
Heat oven to 200C/180C fan/gas 6. Use a teaspoon to scoop the seeds from the middle of each courgette half, then place them in a large baking tray.
Mix together the ricotta, zest, chilli and herbs, and season with salt and pepper. Pile the stuffing into the courgettes and top with breadcrumbs. Bake for 35 mins until the courgettes are tender and the topping is golden and crisp.