Pack courgettes with pine nuts, sundried tomatoes, breadcrumbs and herbs then oven bake for a healthy veggie main
INGREDIENT :
4 courgettes, halved lengthways
3 tsp extra-virgin olive oil
mixed salad, to serve
For the stuffing
50g dried white breadcrumbs
50g pine nuts
6 spring onions, trimmed and finely sliced
1 garlic clove, crushed
6 sundried tomatoes in oil, drained
1 tbsp thyme leaves
25g parmesan or vegetarian alternative, finely grated
RECIPE DIRECTION :
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.
To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
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.
