Mexican Courgette Bake

1. 1

   Halve the courgettes and scoop out the seeds.

2. 2

   Sprinkle the shells with salt and turn upside down.

3. 3

   Leave to stand for 1 hour.

4. 4

   wipe out the salt from the courgettes and place in an ovenproof dish.

5. 5

   Heat oven to 180C.

6. 6

   Place the sweetcorn, garlic, eggs milk and pepper in a blender and process to a rough paste.

7. 7

   mix in 2/3 of the feta and divide the mixture between the courgette shells.

8. 8

   Scatter over the rest of the cheese and drizzle with the butter.

9. 9

   bake for 40 mins, if they begin to brown too quickly cover with foil.

No additional tips available.