Italian stuffed courgettes

• courgettes↗4

  halved lengthways

• extra-virgin olive oil↗3 tsp tsp
• mixed salad

  to serve

• dried white breadcrumbs↗50g g
• pine nuts↗50g g
• spring onions↗6

  trimmed and finely sliced

• garlic clove↗1

  crushed

• sundried tomatoes↗6

  in oil, drained

• thyme leaves↗1 tbsp tbsp
• parmesan↗25g g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.

2. 2

   To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.

3. 3

   Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.