Serves 2

2 courgettes

1 red onion diced

1 garlic clove grated

1/2 tsp chilli flakes

1/2 tsp dried oregano

400g lean pork or turkey mince

1 lemon zested and 1/2 the juice

1 tbsp tomato puree

Handful of rocket leaves or salad of your choice


1 red onion diced

1 garlic clove grated

300ml  passata

Pinch of Paprika

Salad to serve

Preheat your oven to 180 degrees.

Trim the courgettes and cut in half lengthways, scoop out the flesh with a spoon and keep to one side.

Pop the courgette skins on a tray, drizzle with a little olive oil and bake for 15 minutes.

While the courgette skins are baking, heat a tbsp of olive oil in a large frying pan, add the chopped onion and cook for 3-4 mins, add the garlic, oregano & chilli and give it a good stir, add the mince and cook for 5 mins stirring to brown all the mince. Roughly chop and add your courgette flesh from earlier along with the zest of 1 lemon and half the juice of a lemon  and tomato purée, cook for a further 5 mins.

To make the sauce.

Heat 1 tbsp of olive oil in a saucepan, add your onion and cook for 3-4 mins until soft, add the garlic & paprika and cook for 1 min. Add the passata and bring to the boil, then simmer for 15 minutes to reduce and thicken.

Pour your sauce into an ovenproof dish large enough for the courgette shells but not too big as you want a nice thick layer of sauce (too thin a layer and it will just burn)

Spoon your pork mixture into the courgette shells (pile them up nice and high) and pop them on top of the sauce.

You will have a small amount of filling left over which I pop in a small dish and cook in the oven alongside the skins in case anyone wants extra.

Cover with foil and bake for 20 mins.

Put the courgettes on a plate and spoon over the sauce

Serve with the salad alongside.