DDiL cooked us a variation of these on our visit. We all enjoyed them so having been given some courgettes before we visited them, they needed using up.
I gathered all my wrinkly vegetables and roasted them. 1/4 pint of tomato and garlic sauce were added before it was all blitzed to make a vegetable tomato sauce (needs to be quite thick).
The courgettes were cut in half and had there innards removed (added to the sauce). They were filled and chopped mozzarella placed on top.
It took 25 minutes to cook through at 210C (should have been 220C for 18 - 20 minutes. We quite enjoyed them but decided they needed either a bit of cheddar cheese, bacon or slices of pepparoni as well to pep up the flavour:
Sounds lovely!
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