Preheat the oven to180`c. Cut out 4 rectangles of foil, each piece large enough to encase a courgette. Brush the foil with a little olive oil on outer side only. Trim the courgettes by cutting off the top and tail. Cut a thin slit along the length of each one. Insert the slices of goat’s cheese into the slits in each courgette, then a little chopped mint and dill. Sprinkle over the remaining olive oil and season well with salt and pepper. Wrap up each stuffed courgettes in the prepared foil rectangle and place on a baking sheet. Bake for about 25 minutes until tender.
Serves 4Email this Recipe Back to Guest Chef 2