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Courgettes hollowed out and filled with a rich tomato and bean "pizza" sauce, topped with peppers, mushrooms and golden Parmesan, then baked until bubbling. They're fun to make and great for using up summer courgettes. Hidden white beans add protein and fibre to keep you full, and every portion is packed with vegetables.
1.
Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
2.
Halve the courgettes lengthways and scoop out the centres with a teaspoon, leaving a shell about 1cm thick. Finely chop the scooped-out flesh.
3.
Place the courgette boats cut-side up on the tray and bake until starting to soften (10 minutes).
4.
Meanwhile, mash the beans with a fork until fairly smooth. Stir in the passata, chopped courgette flesh, garlic granules, oregano and pepper.
5.
Fill the boats with the sauce and top with the pepper, mushrooms and chicken, if using. Sprinkle over the Parmesan.
6.
Bake until the courgettes are tender and the tops are golden and bubbling (15–20 minutes).
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Storage information
Best eaten fresh. Leftovers can be covered and refrigerated for up to 2 days, then reheated in the oven until steaming hot all the way through. Not suitable for freezing.
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