4 courgettes, halved lengthways
Oil (olive is best, but use whatever you can afford)
2 sausages, casings removed
½ jar of tomato sauce or passata (or rainbow veg sauce!)
2 tsp dried oregano or mixed Italian herbs
Handful of grated cheese (optional)
Veg Portions / Serving:
A simple midweek supper, these stuffed courgettes are cheap, easy and quick to make, and delicious to eat! Make it even easier by skipping making the filling and just using last night’s chilli, pasta sauce or other thick stew-or-sauce-like leftovers!
Preheat the oven to 190C/gas 5. Scoop the insides of the courgettes out, then roughly chop the scooped out flesh and keep aside. Lay the courgette ‘boats’ out on a lined baking tray and drizzle with 1 tbsp olive oil.
For the filling, heat another tablespoon of olive oil in a frying pan set over medium heat and add the sausage meat, moving around with a wooden spoon to break it up. Cooked until browned, about 5 mins, then add the chopped courgette flesh and fry another 2 mins. Pour in the tomato sauce and herbs, then simmer for 5 mins.
Stuff the courgette halves with the sausage filling. If you have extra filling, just lay it around the courgettes on the baking tray. Bake in the preheated oven for 25-30 mins, until the courgettes have softened and the filling is bubbling, adding a little grated cheese for the last 5 mins if using.