Ingredients
1 courgette, sliced in half, lengthways
1 tbsp olive oil
½ onion, finely diced
4 cherry tomatoes, halved
salt and freshly ground black pepper
55g/2oz cottage cheese
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. With a clean teaspoon, scoop out the centre of one half of the courgette and chop the remaining half of courgette finely.
3. In a non-stick frying pan, heat the olive oil and add the onion. Sauté the onion until soft but not coloured.
4. Add the chopped courgette and cherry tomatoes to the frying pan and season with salt and freshly ground black pepper.
5. Sauté the vegetables for 3-5 minutes until soft, then remove from the heat and allow to cool slightly.
6. Transfer the vegetables to a bowl and mix in the cottage cheese until evenly combined. Fill the cavity of the courgette half with the cheese and vegetable mixture.
7. Place the courgette on a non-stick baking tray and roast in the oven for 15-20 minutes until the courgette is tender.
8. Serve hot or cold.
