Bethany's Vegan Kitchen

Courgettes stuffed with garlic, tomatoes, herbs and breadcrumbs are then oven baked until tender. This tasty vegetable side dish would make for a lovely light supper, simply serve along with herby couscous or a fresh green salad

Yield; Six side servings (60kcal each) Cook time; 25 minutes

You’ll need;

1. Three large courgettes
2. One teaspoon of non-dairy margarine (I used Vitalite)
3. 250g/9oz cherry tomatoes, chopped
4. Two cloves of garlic, minced
5. Half a teaspoon of the following dried herbs; basil, oregano and tarragon
6. 30g/1oz breadcrumbs
7. 30g/1oz non-dairy cheese (I used Violife original)

Method;

• Firstly wash the courgettes, then slice each one in half lengthways. Using a teaspoon carefully remove the flesh. You should be left with this, then place them onto a lined baking tray

• Next, heat the margarine in a frying pan over a medium high heat. Once melted add the garlic and tomatoes. Then roughly chop the courgette flesh and add that into the pan too. Allow the mixture to simmer for five or so minutes, just to allow some of the moisture to evaporate
• Once the mixture has reduced by about a third, remove from the heat. Add the herbs and breadcrumbs, then season the mixture with salt and black pepper to taste
• Carefully spoon the mixture back into the courgettes, top with a sprinkle of breadcrumbs then bake at 220ºC/200ºC fan assisted/400ºF for 10 minutes

• Then remove from the oven, add the cheese on top, and bake for a further 5 minutes. Once the cheese has melted they’re ready to serve