Make the most of seasonal courgettes with this delightful vegetarian recipe, perfect as a roast dinner side dish or served with a green salad for a light lunch. Roasting the stuffed courgettes gives them a lovely sweet flavour, while the crunchy Parmesan, herb and panko breadcrumb mix provides a satisfying crunch.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Using a small spoon, gently scoop out the seedy flesh so the courgettes are slightly hollowed. Finely chop the scooped out flesh and reserve. Put the courgettes in a greased ovenproof dish, hollowed-side up.
- Heat the 1 tbsp of olive oil in a frying pan, add the reserved flesh and cook for 3-5 mins until most of the liquid has evaporated and the flesh has just started to turn golden. Transfer to a bowl with the breadcrumbs, Parmesan, basil and chives. Season to taste with salt and freshly ground black pepper.
- Pack the breadcrumb mix into the courgettes. The mixture will fill the hollows and spill onto the sides of the courgettes. Drizzle with 1 tbsp of oil. Bake for 25-30 mins, until the courgettes are tender and the breadcrumbs are golden (cover with foil 10-15 mins before the end of cooking time if the breadcrumbs are browning too much).
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