Courgettes are a delicious vegetable and they need very little cooking which makes them perfect for these boats of goodness! The courgettes are cored and placed on a hot griddle pan to tenderise and rid them of water. By using a griddle pan you get the beautiful charred pattern on the courgettes which really adds to the dish. I filled the boats with a fresh mix of goats cheese, spinach, tomatoes, pesto and olives which only needs to be warmed through in the oven to create a delicious starter or part of a main meal. Sprinkle the boats with extra goats cheese then drizzle with olive oil to finish.
Makes 4 boats
1 very large or 2 small courgettes
10 olives, roughly chopped
1 tbsp pesto, click for my homemade recipe
2 tomatoes, diced into small squares
A handful of spinach, chopped
2 spring onions, finely chopped
50g goats cheese, plus extra for sprinkling
Salt & pepper
Turn on the oven to 220C and place a griddle pan on a medium/high heat. Wipe the pan with olive oil to prevent the courgettes from sticking.
If you are using 1 very large courgette cut in half width ways as well length ways, you can remove the ends if you like but I think they add a nice decorative touch.
Then scoop out the seeds and enough flesh so you can fit the filling in.
Brush the courgettes with olive oil and place on the griddle pan skin side up. Cook for around 6 minutes, turn and cook for a further 5-6 minutes, until the courgette is tender but not completely cooked through.
While the courgettes are cooking, mix together the spinach, olives, pesto, tomatoes, spring onion and goats cheese. Stir well and season to taste.
Fill the courgettes with the mixture and place the courgettes in the oven for 8 minutes or until warmed through.
Sprinkle with a little more goats cheese (you can never have enough cheese!), serve immediately and enjoy!