Ingredients

• 4 medium courgette
• 1 spray low-fat cooking spray, low-fat
• 4 large tomato(s), seeded and finely chopped
• 2 portion shallots, finely chopped
• 250 g mushrooms, finely chopped
• 1 tablespoon basil, (small bunch) roughly torn up
• 1 pinch salt
• 1 teaspoon pepper
• 40 g feta cheese
• 2 juice from 1/2 lemon(s), juice of 1

Instructions

• Slice courgettes in half lengthways. In a large pot of boiling water, cook until tender, about 2 mins minutes. Drain well. Scoop out and chop pulp in centre.
  
  
• Coat a large non-stick frying pan with cooking spray. Add courgette pulp, tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 10 minutes. Stir in basil, salt and pepper.
  
  
• Generously spoon filling into 8 courgette halves. Arrange 2 per plate.
  
  
• In a bowl, stir together feta cheese and lemon juice. Drizzle over stuffed courgettes and grill under a hot grill for 2- 3 mins, until the feta has tinged golden brown