A perfect simple supper or an easy lunch, this classic Italian recipe makes a great change from aubergine. Serve it with crusty bread and a green salad, or serve it as a side with grilled meat for a heartier meal.
Heat the oven to 200C/fan 180C/gas 6. scoop the seeds from the middle of each courgette half with a teaspoon so that you have 16 ‘boats’. Put in one large or two smaller ovenproof dishes and season.
Mix together the tomatoes, garlic, chilli and rosemary with a slug of olive oil and season. Pile the mixture into the courgettes then cover the dishes with foil. Bake for 30 minutes or until tender, then remove the foil and scatter the breadcrumb mix over. Drizzle with olive oil and bake for another 20 minutes until golden and crisp.