Stuffed courgettes with tomatoes

2 yellow courgettes
3tbsp olive oil
1 large onion
1 garlic cloves
75g flaked almonds
4tbsp wholemeal breadcrumbs
50g Parmesan (optional)
1tsp vegetable bouillon powder
1tbsp chopped fresh chives
1tsp soy sauce
For the tomatoes:
2tbsp olive oil
​2 cloves garlic
1 onion
300g fresh tomatoes
  • Finely chop the onion and garlic
  • Saute the onion and garlic with 1tbsp of olive oil for 2 - 3 minutes
  • Cut the courgettes in half length ways and hollow out the insides
  • Roughly chop the inside and add it to to the pan. Cook gently for another 5 minutes
  • Stir in the vegetable bouillon, breadcrumbs, soy sauce, chives and almonds and season with salt and black pepper
  • Heat the oven to 200C
  • Heat a griddle pan and add 2tbsp of olive oil
  • Fry the outside of the courgettes on both sides until they are soft
  • Place the courgettes in an oven proof dish and fill with the stuffing
  • Sprinkle with Parmesan and put in the oven to cook for 15 minutes
  • Meanwhile make the sauce by finely chopping the onion and garlic and sautéing it in olive oil for 5 minutes
  • Chop the tomatoes and add. Cook for a further 5 minutes
  • Season with salt and black pepper
  • Transfer the sauce to the oven proof dish with the courgettes to serve
Original Source: 

Izzy Silvester