handful chopped herbs, such as mint, parsley and basil
4 tbsp dried breadcrumbs
Heat oven to 200C/180C fan/gas 6. Use
a teaspoon to scoop the seeds from the
middle of each courgette half, then place
them in a large baking tray.
Mix together the ricotta, zest, chilli and
herbs, and season with salt and pepper.
Pile the stuffing into the courgettes and
top with breadcrumbs. Bake for 35 mins
until the courgettes are tender and
the topping is golden and crisp.