Ingredients (serves 2):
- 2 courgettes – sliced in half
- A handful of fresh basil – chopped
- 6-8 cherry tomatoes – halved
- 1 ball of mozzarella
- 1 clove of garlic – finely sliced
- 2 tablespoons of olive oil
- Salt and pepper
- Parmesan to shave on top
Heat the oven to 190 degrees C.
Scoop out the flesh from each of the 4 halves of courgette and place half of the flesh into a bowl after chopping it all up. Be careful not to split the courgette skin when removing the flesh. Place the emptied courgette halves skin side up on a baking tray, drizzle with a little olive oil and bake for 5-10 minutes.
Remove the courgette from the oven and turn each piece over carefully. Mix the garlic, cherry tomatoes, olive oil and basil together and then season with a good grind of salt and pepper. Add more flesh to the bowl if you think you can fit more into the courgettes. Use the mixture to fill the courgettes, making sure that you press the mixture in well to use as much of it as possible. Grate some parmesan over the top of each now filled piece of courgette and then rip the mozzarella into small chunks and place evenly over each courgette slice. Bake in the oven for 10-20 minutes until golden brown.
Eat straight away and enjoy! 🙂
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