This recipe is a standard Summer staple that we couldn’t live without. We used round courgettes in our recipe, but you can use standard courgette shapes for this too. They make a lovely meal served with new potatoes and a hearty green salad.
125 g brown rice, cooked
2 cloves garlic
Handful green or black olives
1 tblsp sundried tomatoes chopped
Handful of mixed fresh herbs such as parsley, basil, thyme, coriander, oregano
2 tblsp tomato purée
2 tblsp pine nuts
1. Heat the oven to 200°c.
2. Halve the courgettes and scoop out some of the central flesh (keep this to put into the filling), leaving an edge of around 1 cm. Lay on a baking tray and roast in the oven for 10 mins while you prepare the filling.
3. Chop onion and sauté in a little olive oil until translucent, add garlic and the chopped courgette flesh. Add the rest of the ingredients, season well and when the courgettes are semi cooked fill with the rice mix and return to oven for 15 mins until golden and courgettes are cooked through.
4. Scatter with chopped herbs to serve.