Instructions: Stuffed courgettes - vegetarian lifestyle recipe book

• Cook the courgettes in boiling water until just tender. Drain and set aside.
• Fry the onion, garlic and celery in the oil until soft.
• Add the mushrooms and cook for 3 minutes.
• Add nuts, tomato puree, herbs and seasoning. Warm gently but do not allow to cook any further.
• Cut the courgettes in half lengthways, scoop out the flesh without breaking the skin and mix with the fried mixture.
• Replace the mixture in the courgette shells and heat under the grill.
• Sprinkle with extra basil or marjoram and serve at once.

• The stuffed courgettes may be heated in the oven instead of under the grill.
• Use aubergines in place of courgettes. Bake in the oven at Gas Mark 5, 190 C, 375 F, for 30 minutes instead of boiling.