Stuffed baked courgettes with garlic & herb crumbs & pine nuts

courgette pine nuts stuffed courgette vitamin c

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Source

Ingredients

4 medium courgettes, halved lengthways

3 garlic cloves, crushed

100g fresh breadcrumbs

1 lemon, zested

3 tbsp extra virgin olive oil

4 tbsp finely chopped oregano

large pinch of thyme leaves

30g pine nuts

Method

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

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

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.