(for 4 halves / 2 medium courgettes)
Ingredients
- 2 medium courgettes
- 2 tbsp olive oil
- 1 shallot very finely chopped
- 1 garlic clove crushed (optional if garlic in polenta)
- 1 small tomato deseeded and finely diced (or a few cherry tomatoes)
- 1 tbsp tomato purée optional, for richness
- 2 tbsp pine nuts plus more, say 2 tsp, for serving
- 1 tbsp fresh parsley or basil chopped
- 2 tbsp fresh breadcrumbs optional, to bind and give texture
- salt & pepper to taste
To serve
- squeeze of lemon and zest optional
- Parmesan shavings or a little pecorino optional
Instructions
- Pre-heat the oven 190°C (fan 170°C) / Gas 5 or BBQ (medium high)
Toast Pine nuts
- heat a small dry frying to a medium to high heat. Add the pine nuts (including those for serving), stirring occasionally until slightly browned.
Prepare the courgettes
- Slice courgettes lengthways in half.
- Use a teaspoon to scoop out the seeds/pulp, leaving a firm “canoe” shape.
- Brush lightly with olive oil, season with salt/pepper.
Make the filling
- In a small pan, heat olive oil and gently sauté shallots until soft and sweet.
- Add the courgette pulp (finely chopped) and tomato, cook until softened.
- Stir in tomato purée (if using), toasted pine nuts, herbs, and breadcrumbs.
- Season to taste — should be savoury, aromatic, and just moist enough to hold together.
Stuff & cook
- Fill the courgette halves with the mixture.
- Place on the barbecue, skin-side down, over indirect heat (or on a tray).
- Cook ~10–15 minutes until courgettes are tender and the filling is slightly crisped.
- Alternatively if cooking in the oven: Temperature: 190°C (fan 170°C) / Gas 5Time: 20–25 minutes
Finish
- Sprinkle with extra toasted pine nuts and herbs just before serving.
- Optionally top with parmesan/pecorino for a nutty, salty lift.
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