Roasted stuffed courgette with cheese and tomato

Tonight’s dinner was practically free, made with ingredients from the greenhouse and garden: courgettes, potatoes and peas.

Roasted courgette stuffed with cheese and tomato (serves 2)

2 courgettes, sliced lengthways
4 cherry tomatoes, halved
20g cheese, grated
Olive oil
Salt and black pepper

Score a criss-cross pattern into the courgettes and brush with olive oil
Bake in the oven at 200C for about 15 minutes, until tender
Scoop out the flesh and mix in a bowl with the cheese and tomato, then season with salt and pepper
Pile the mixture back into the courgette skins and bake for another 15 minutes