Stuffed courgettes

Stuffed courgettes

Ingredients

serves 3
  • 1 tbsp olive oil
  • 1 garlic clove, minced,
  • 1 small red onion, finely chopped
  • 3 large courgettes
  • 1 aubergine, chopped
  • 1 yellow pepper, chopped
  • 1 400g can chopped tomatoes
  • Sea salt, to taste
  • A few fresh basil leaves, chopped
  • 125g fresh mozzarella (optional)

Directions

  1. Preheat the oven to 200°C. Chop the courgettes in half lengthways and scoop out the middle to save for later. Place the halves on a prepared baking tray.

  2. Heat the olive oil in a large pan, and cook the onion for a few minutes until it begins to soften. Add the garlic and cook for another minute. Add the aubergine, yellow pepper and middle of the and cook for another few minutes, followed by the chopped tomatoes. Season and simmer for 5-10 minutes, until the vegetables begin to soften. Stir in the basil and remove from the heat.

  3. Line the bottom of the courgettes with mozzarella, if using, and fill them with the ratatouille mixture. Bake for 15-20 minutes, until the courgettes have softened. Serve any extra ratatouille on the side.