1. Preheat the oven to 400 degrees and place a wire rack over a baking sheet (this is optional – if you’re feeling adventurous, feel free to bake directly on the tray).
2. Wash the courgettes and cut them in half lengthwise. Scoop out the soft middle with a teaspoon or grating scoop. Coat the outer side with oil and bake blind for 10 mins greenside up Gas Mark 4.
3. Meanwhile, chop the finely scooped out courgette.
4. Heat the pan and half of your butter (or oil). Once it starts melting, add garlic and ginger to the pan. Let it sauté. Add onions and cook until they go translucent. Add black pepper, mushrooms, and finely chopped green chilli, then cook until no water is left in the pan. Add grated cheese, paneer/crumbly cheese, and chilli chutney, then mix well. Turn off the heat, add half of the fresh coriander leaves and add the rest of the butter to bring the mixture together.
5. Take the courgettes out of the oven. Turn them over. Fill the cavities with the prepared filling. Sprinkle leftover cheese on top and cook on Gas Mark 6 for 15-20 mins, or until the cheese melts and turns golden brown – however you fancy!
6. Keep a careful watch so that it doesn’t burn. Want to make a meal out of it? Garnish with remaining fresh coriander and serve with Date & Tamarind Chutney and salad. Delicious!
