Stuffed courgettes

Wendy Barrie: Food writer

Ingredients: serves 2


Method:

  1. Pre-heat oven to 220 C / Gas no.7 / 425 F.
  2. In a pan sauté onion and mushrooms with oil until softened.
  3. Reduce heat and stir in crumbs, tomato and seasoning.
  4. Slice courgettes lengthways and scoop out some of the flesh with a teaspoon.
  5. Chop up the scoops of courgette and add to pan.
  6. Lay courgette "boats" in a shallow ovenware dish and spoon on filling.
  7. Pour a couple of tablespoons of water in the base of the dish and cover with tin foil.
  8. Bake for 25-30 mins until courgettes tender.

Recipe tips:

Try buying your vegetables loose so you can buy exactly how much you need