I N G R E D I E N T S
2 large courgettes, halved lengthwise
1/2 garlic clove, crushed
1 large flax-egg
40g Plant Based Parmesan
40g fresh breadcrumbs (ideally sourdough)
100g cherry tomatos, quartered
1 large lemon; 2 tsp zest and 1 tbsp juice
4 tbsp finely chopped oregano leaves
35g pine nuts, lightly toasted
3 tbsp olive oil
D I R E C T I O N S
Preheat the oven to 230°C
Using a dessert spoon, scoop out most of the courgette flesh, leaving 1cm of flesh around the sides, so the courgettes can hold their shape.
Transfer the flesh to a sieve and squeeze out as much liquid as you can: you should be left with about 100g drained courgette flesh. Add to a medium sized bowl, and mix in the garlic, flax-egg, Plant Based Parmesan, breadcrumbs and 1/4 tsp of salt. Crush the tomatoes with your hands, then mix into the courgette mixture.
In a separate small bowl, mix the lemon zest, oregano and pine nuts together.
Add half of the mixture into the courgette mixture and save the rest for later.
Lay the hollowed courgettes cut side up on a baking sheet or oven dish lined with baking paper. Drizzle a tablespoon of oil over the top and season with a pinch of salt. Spoon the courgette filling into the hallowed courgettes, and bake for 15 minutes.
While the courgettes are baking, go back to your bowl of pine nuts, oregano and lemon zest, and add in the lemon juice, remaining 2 tbsp of olive oil and 1/8 tsp of salt.
Once the courgettes are cooked, let cool slightly, and then top with the pine nut salsa and serve.