I was having an end-of-the-shop moment with a few bits of veg left in the fridge. While in Italy we took a trip to the Mercato Centrale and tried a courgette stuffed with pork mince, seasoned so lightly but the flavours were amazing. I remade it when we got home. When I saw what was left in my fridge I had a go at making a vegetarian version and it works brilliantly.
Recipe:
2 Courgettes (1 half per person)
Halved or quartered sweet baby tomatoes
Chopped red onion
Chopped fresh basil
Torn up mozzarella (any melty cheese works)
Grated cheddar
Chilli flakes, dried herbs, black pepper to taste
Method:
Preheat oven to 180c.
Slice your courgettes in half and scoop out the seeds so you have a canoe courgette.
In a bowl mix your mozzarella, cheddar, basil, onions and tomatoes.
Pack your filling mixture into the hollowed out courgette and top with dried herbs.
Put them in the oven for 15 to 20 minutes until the courgette is soft and the cheese is bubbly and brown.
Take out and grind a good amount of black pepper on, and lightly sprinkle some chilli flakes if you want.
If you’re on a courgette roll, my cheddar courgette fritters are even quicker, and this courgette and tomato frittata is another good way to use up a couple before they go.
