2 courgettes, cut in half
1 garlic clove, chopped
1 mozzarella ball, chopped into cubes
200g cherry tomatoes, chopped
8 basil leaves, chopped
Sea salt and black pepper
Preheat the oven to 190C.
Bake the courgette skins.
Scoop out the flesh of the courgettes being careful not to break the skins and set aside the flesh. Place the skins on a baking tray with the skin side up and drizzle over a little olive oil. Put in the oven and bake for 10 minutes.
Make the filling.
Put the chopped garlic in a bowl and add the chopped courgette flesh. Add the tomatoes and the basil and season with salt and pepper. Mix all the ingredients together well.
Fill the courgette skins with the mixture and top it with parmesan cheese. Mix the mozzarella cubes with a little olive oil and place this on top of the parmesan. Place them in the oven and bake for 15 – 20 minutes until the cheese is golden brown.