
These tender baked courgette boats are filled with a zesty blend of garlic, fresh herbs, and golden breadcrumbs. Topped with toasted pine nuts, they make a perfect light vegetarian main or a sophisticated side dish.
Preheat your oven to 220°C (200°C fan/gas mark 7). Slice the courgettes in half lengthways. Using a teaspoon, carefully scoop out and discard the watery core, leaving a 1cm border around the edges to create a sturdy 'boat' shape for the filling.
In a medium mixing bowl, combine the crushed garlic, fresh breadcrumbs, lemon zest, extra-virgin olive oil, chopped oregano, and thyme leaves. Season with a pinch of sea salt and stir well until the crumbs are evenly moistened by the oil.
Spoon the herb mixture generously into the hollowed-out courgettes. Sprinkle the pine nuts over the top and arrange the boats on a baking tray. Bake for 18–25 minutes until the courgettes are tender when pierced with a knife and the crumb topping is golden and crisp.
For extra richness, mix 20g of grated Parmesan or nutritional yeast into the breadcrumbs. If courgettes are very large, you may need to increase the baking time by 5-10 minutes to ensure they are fully softened.




