This is a fantastic vegetarian dish that you can add whatever toppings you like to. It’s great family dish that is fun to make with little ones!
Tip: if you are in a rush, you can leave out the first cooking stage of the courgette. Just put the topping on the raw courgette pieces and cook for 20 minutes. You will end up with a firmer base, but still just as tasty.
Storage: Not suitable for freezing. Keep in the fridge in an airtight container for 1-2 days.
Recipe by Alice Fotheringham, specialist in infant nutrition and Head of Recipe Development at Piccolo!
2 tbsp tomato purée
1 tsp nutritional yeast or herbs de provence
10 cherry tomatoes, halved
80g cheddar cheese, grated or 1 mozzarella ball
6 torn basil leaves
Preheat the oven to 180 C/ 350F/ Gas mark 4. Slice the courgettes in half lengthways (if they do not lie flat, cut a thin slice off the bottom to make them lie flat). Scoop a small amount out of the middle of courgette flesh with a spoon (this allows more filling to fit in the courgette).
Put the courgette on a baking tray and brush with a little olive oil. Cook for 20 minutes.
While the courgette is cooking, chop up the scooped out courgette flesh and put in a bowl with the tomato puree and nutritional yeast or herbs, and mix together.
Take the courgette out of the oven and heap the tomato sauce onto the courgettes, sprinkle the grated cheese or tear the mozzarella and add on top with the tomatoes and torn basil.
Bake in the preheated oven for 15-20 minutes until the cheese has melted and the courgette are tender. Serve straight away.
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