| Cheesy tomato-stuffed courgette boats

For the basic bolognaise recipe – click HERE

Preheat the oven to 180 °C. 

Line a baking tray with parchment paper and set aside. 

Cut each courgette in half horizontally, then carefully scoop out the centre of the courgette (freeze and add the flesh to your next basic bolognaise recipe), leaving about 2 cm of courgette on the skin. 

In a saucepan over gentle heat, heat the bolognaise, oregano and basil together. Add the tomato sauce and heat through.

Spoon the mince mixture into the courgette boats, top with cherry tomatoes and sprinkle with mozzarella. Bake for 12–15 minutes or until the cheese has melted and the courgettes are soft.

Garnish with parsley.

Leave out the bolognaise for a super easy and impressive dinner option for vegetarian guests. 

Recipe extract from ‘Everyday’ by Lisa Clark, published by Penguin Random House South Africa.

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Also try:

Charred courgette ribbons with capers and mint

00:15 First top and tail your courgettes using a sharp knife. Cut the courgettes lengthwise into thin ribbons (not too thinly, aim for a thickness of about 3mm). Lay the ribbons out on a large chopping board or plate and then drizzle with olive oil.

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