|200 g||basic bolognaise|
|5 ml||fresh oregano — chopped|
|5 ml||fresh basil|
|250 ml||basic tomato sauce — GROUPING|
|180 ml||mozzarella cheese — grated|
|200 g||cherry tomatoes — halved|
For the basic bolognaise recipe – click HERE.
Preheat the oven to 180 °C.
Line a baking tray with parchment paper and set aside.
Cut each courgette in half horizontally, then carefully scoop out the centre of the courgette (freeze and add the flesh to your next basic bolognaise recipe), leaving about 2 cm of courgette on the skin.
In a saucepan over gentle heat, heat the bolognaise, oregano and basil together. Add the tomato sauce and heat through.
Spoon the mince mixture into the courgette boats, top with cherry tomatoes and sprinkle with mozzarella. Bake for 12–15 minutes or until the cheese has melted and the courgettes are soft.
Garnish with parsley.
Leave out the bolognaise for a super easy and impressive dinner option for vegetarian guests.
Recipe extract from ‘Everyday’ by Lisa Clark, published by Penguin Random House South Africa.