Ingredients 4 courgettes , halved lengthways 3 tsp extra-virgin olive oil mixed salad , to serve FOR THE STUFFING 50g dried white breadcrumbs 50g pine nuts 6 spring onions , trimmed and finely sliced 1 garlic clove , crushed 6 sundried tomatoes in oil, drained 1 tbsp thyme leaves 25g Parmesan or vegetarian alternative, finely grated Method Heat oven to 220C/200C fan/gas 7. Place the courgettes in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins. To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper. Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 mins or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.