Classic Vegetarian Stuffed Courgettes with Rice and Herbs

1.Preheat your oven to 190°C (375°F). Lightly grease a baking dish large enough to hold the courgettes.

2.Wash the courgettes. Cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a border of about 1 cm (0.4 inches) around the skin. Chop the removed courgette flesh finely and set aside.

3.Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

4.Add the minced garlic and the finely chopped courgette flesh to the pan. Cook for another 5-7 minutes, stirring occasionally, until the courgette flesh has softened.

5.Stir in the chopped tomatoes, rinsed rice, vegetable broth (or water), chopped parsley, chopped mint, and dried oregano. Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce heat, cover, and cook for about 10-12 minutes, or until the rice has absorbed most of the liquid but is still slightly firm (al dente).

6.Arrange the hollowed courgette halves in the prepared baking dish. Fill each courgette half generously with the rice and herb mixture.

7.If using, sprinkle the grated Parmesan or vegetarian hard cheese over the top of each stuffed courgette.

8.Drizzle a little extra olive oil over the stuffed courgettes. Add about 1/4 cup of water to the bottom of the baking dish to create steam and prevent drying.

9.Bake for 30-40 minutes, or until the courgettes are tender and the filling is heated through and lightly golden on top. If the tops are browning too quickly, you can cover the dish loosely with foil.

10.Serve hot as a main course or a substantial side dish.