Courgettes and Tomatoes Baked with
Courgettes are much more flavorful when cooked this way - bathed in
garlic and olive oil, then stuffed with sweet, ripe cherry tomatoes and
enveloped in melting fontina cheese. Delightfully fresh and summery.
6 medium courgettes (as straight as
2 garlic cloves, chopped
2 tablespoons olive oil, plus extra for
About 30 cherry tomatoes, halved
3-4 tablespoons dried breadcrumbs
250 g fontina cheese, sliced
Sea salt and freshly ground black pepper
A shallow ovenproof dish, greased
Halve the courgettes lengthways and trim
a little off the uncut sides so that they will sit still like boats.
Using a teaspoon, scoop out the soft-seeded centres. Arrange the boats
in a row in the prepared dish.
Put the garlic, olive oil, salt and
pepper in a bowl, stir well, then brush over the cut surfaces of the
courgettes. Arrange the halved tomatoes in the grooves. Season well
with salt and pepper, then sprinkle with olive oil and breadcrumbs.
Bake in a preheated oven at 160C (325F) Gas 3 for 30 minutes.
Remove from the oven and arrange the
cheese over the courgettes and tomatoes. Return the dish to the oven
for another 10 minutes to melt the cheese. Serve immediately while the
cheese is still bubbling.