I love this recipe as the filling can be made in advance and kept in the fridge until needed.  It is then quite simple to prepare the courgettes and pop them in the oven half an hour before you want to eat.  Even the tomato salsa benefits from being made early on to give it time for all the flavours to mingle.

INGREDIENTS:

3 medium to large courgettes
1/2 lb lean minced beef (or turkey)
2 tablespoons Fajita seasoning **
Can Sweetcorn (165g drained weight approx.)
4oz cream cheese
2oz goat cheese
½ cup grated cheddar cheese
2 spring onions, finely sliced
Small drizzle of olive oil

METHOD:

Courgette boats filled ready for cooking

Cut the courgettes in half, lengthways and scoop out the flesh to make a boat shape, leaving about ¼” flesh all around.

Brown the mince in a skillet over a medium heat.

Add the Fajita seasoning, ¼ cup of water and the Sweetcorn and simmer until thickened. Cool slightly.

Mix the meat mixture with the cheeses and onions and stir until combined.

Fill the courgettes with the meat mixture and drizzle with olive oil.

Bake at 400°F for about 20 minutes until filling is piping hot and the courgettes are tender.

Serve with a tomato salsa and fresh green salad.

Slightly overcooked but still extremely moist and tasty

** A simple Fajita seasoning I keep a supply of :

2 tablespoons cornflour
1 ½ tablespoons chilli powder
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin

Mixed together and store in an airtight container.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared myself.