Stuffed baked courgettes with garlic & herb crumbs & pine nuts

• courgettes↗4 medium

  halved lengthways

• garlic cloves↗3

  crushed

• breadcrumbs↗100g fresh g

  fresh

• lemon↗1

  zested

• extra virgin olive oil↗3 tbsp tbsp
• oregano↗4 tbsp finely chopped tbsp

  finely chopped

• thyme↗large pinch of

  leaves

• pine nuts↗30g g

Step-by-step instructions

1. 1

   Heat the oven to 220 °C/200 °C fan/gas 7. Carefully scoop out and discard the watery core from the courgettes using a teaspoon, leaving a 1 cm border. This should give you a ‘boat’ shape for the filling.

2. 2

   Put the garlic, breadcrumbs, lemon zest, olive oil, oregano, thyme and a pinch of sea salt in a medium bowl and stir to combine.

3. 3

   Carefully spoon the filling into the hollowed‑out courgettes. Sprinkle the pine nuts on top and bake for 18‑25 mins until the courgettes are tender and the crumbs golden.