- 3 courgette, trimmed and sliced lengthwise into halves
- 3 Tbsp extra virgin olive oil
- salt and pepper to taste
- 1 pack of cherry tomatoes, sliced in halves
- 3 onions, chopped
- 1/2 cup crumbled feta cheese (or more to your liking)
- 6 to 10 fresh mint leaves, chopped
- zest of 1 lemon
- juice 1 lemon
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Preheat the oven to 200 degrees C.
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Place courgette halves on a baking sheet, then carve out the flesh from the middle of the courgette and place in a bowl.
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Line up the carved-out boats on the sheet, pour olive oil over top and season with salt, pepper.
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Bake for 10 minutes.
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In the bowl with the carved-out zucchini flesh, add tomato halves, green onions, feta cheese, mint leaves, and zest and juice of lemon. Mix together.
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Remove boats from the oven, use mixture to fill boats.
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Bake for an additional 10 minutes.