Zucchini/Courgette with filling – tomatoes and mozzerella

Brilliant when having tomatoes which are a bit too ripe, wrinkled and have seen better days. Similar goes for the squash. AND it is easy, delicious and super quick when you need a delicious side.

Ingredients

1 Zucchini/Courgette

A good handful cherry tomatoes (approximately 12 pieces)

1-2 cloves garlic super finely chopped

A handful fresh basil coarsly chopped.

1 Buffalo Mozzarella

Salt and Pepper

Olive oil

Method

Pre-heat the oven to 190 degrees celsius.

Slice the courgette into 2 cm pieces. Carve out each centre 2/3’s into the slice creating sort of a crater. (You can keep the discarded courgette for later use mixing it together with other vegetable scraps in stews or soups.)

Chop the tomatoes, and mix these with chopped basil, finely chopped garlic, salt and pepper. Sometimes I might also had 1/4 finely chopped red onion. But no need.

Divide the mixture into each cavity and top each one off with a few chunks of fresh buffalo mozzarella cheese.

Place the filled courgettes in a nice baking tray, drizzle with a tiny bit of olive oil and bake in the centre of the oven for 18-20 minutes.