Baked courgettes with tomato sauce

90 MINUTES | SERVES 4 | EASY

Napolina Extra Virgin Olive Oil 5 tbsp, plus extra to serve

garlic cloves 2, peeled and sliced

Napolina Chopped Tomatoes 3 x 400g tins

basil handful, leaves torn

courgettes 4

small red onion 1, finely chopped

turkey mince 250g

fresh parsley ½ handful, chopped

stale bread 30g, chopped

parmesan 25g, grated egg

1 panko breadcrumbs large handful

1 Heat the oven to 200C/fan 180C/gas 6. Warm 3 tbsp of the olive oil in a pan over a medium heat, then add the garlic and fry for 1 minute. Add the chopped tomatoes, fill one tin with water and pour into the pan, then add the basil and simmer for 25 minutes.

2 Meanwhile, slice the courgettes in half lengthways, then use a teaspoon to scoop out the pulp from each. Using your hands, squeeze the excess liquid from the courgette pulp into a bowl, then discard the liquid and use a knife to roughly chop the remains. Heat the remaining olive oil in a frying pan then add the red onion and fry for 2 minutes. Once softened, add the turkey and stir in the courgette pulp, then fry for another 2 minutes. Add the parsley, plus some salt and freshly ground black pepper, then remove from the heat and allow to cool. Once cool, transfer to a large bowl and use your hands to combine with the bread, parmesan and egg. Fill the courgette shells with this mixture.

3 Pour the tomato sauce into an ovenproof dish, place the filled courgettes on top, then drizzle with the extra olive oil. Cover with foil and bake in the oven for about 35 minutes, or until the courgettes are cooked through. Remove the foil, sprinkle over the breadcrumbs and continue to bake uncovered for another 5 minutes.

Serve immediately.