4 large courgettes (zucchini) 3 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, crushed 12oz/350g mixed flat and button mushrooms, finely chopped 2oz/50g sundried tomatoes in oil, drained and finely chopped 1 Tbs. mushroom ketchup salt and ground black pepper squeeze of lemon juice 3oz/75g grated Cheddar cheese lemon twists
Instructions
1) Wipe courgettes and cut off a thin slice lengthways from one side. With a teaspoon, scoop out seeds and a little flesh to make a hollow for the stuffing.
Blanch courgettes in boiling salted water until just beginning to tenderize. Drain and reserve with hollow facing down.
2) For the stuffing, heat oil in a pan and fry onion and garlic until softened. Add mushrooms and cook for a further 2 minutes. Stir in tomatoes and add mushroom ketchup. Continue cooking until the liquid disappears. Taste, then season. Add a squeeze of lemon juice. Stuff courgette cavities. Brush with oil and place on a baking sheet.
3) Bake at 375F, 190C for 15 minutes. Sprinkle with cheese and return to oven to melt. Serve immediately garnished with lemon twists.
