-
Preheat the oven to 180°C/
160C Fan/Gas Mark 4.
-
Grate the courgettes. Place
between kitchen paper and squeeze to remove any excess
water.
-
Heat the olive oil in a large
saucepan over a medium heat. Add the courgettes and
mushrooms. Saute for 3 minutes. Drain off any liquid in
the pan.
-
Transfer the mixture to a
large bowl. Add the breadcrumbs, almonds, goat's cheese or
cream cheese substitute and pine nuts. Generously season
to taste.
-
Slice off the tops of the
tomatoes. Scoop out and discard the cores and seeds.
-
Gently stuff the tomatoes with
the courgette mixture. Place the tomato 'lids' back on top
of the tomatoes.
-
Bake for 10-15 minutes or
until the stuffing is golden brown.
DAILY
DINNERS 
