• 4 medium courgettes
  • 1 tbsp olive oil
  • 75g diced chorizo
  • 2 cloves garlic, crushed
  • 335g cherry tomatoes, halved
  • 1 tbsp tomato purée
  • 1 tsp dried mixed herbs
  • 150g ball mozzarella, torn into small pieces
  • 28g fresh basil, roughly torn


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Halve the courgettes lengthways. Scoop out the seeds using a teaspoon and roughly chop them. Place the courgette halves on a roasting tray, brush with the oil and bake for 12-15 minutes, until just soft.

  2. 2

    Meanwhile, add the diced chorizo to a medium saucepan over a medium heat and cook for 3-4 minutes, until golden and the oil has started to release. Add the garlic and cook for a further minute. Add the courgette seeds, tomatoes, tomato purée and dried herbs with seasoning and simmer for 5 minutes with the lid on, until the tomatoes have softened and burst slightly. Remove the lid and cook for a further 5 minutes until thickened. Stir through half the basil.

  3. 3

    Preheat your grill to the highest setting. Divide the tomato mixture between the roasted courgettes and top with the mozzarella. Place under the grill for 3-4 minutes, until the mozzarella is melted and golden. Top with the remaining basil and divide between 4 plates to serve. 

Nutritional Details

Each serving provides
  • Energy 967kj 231kcal 12%
  • Fat 15.0g 21%
  • Saturates 7.0g 35%
  • Sugars 7.5g 8%
  • Salt 0.95g 16%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

8.3g carbohydrate 3.6g fibre 14.1g protein

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