Stuffed courgette


  • 250 g Risottino
  • 2 medium courgettes
  • Salt
  • Olive oil
  • Vegan cheese

Cut the courgettes lengthways and cook in boiling water for 5 minutes. Drain and remove the centres (keep to one side), to leave the walls around 1 cm thick.

Bring 750 ml water to the boil and add the Risottino. Leave to soak over a low flame until the water has been fully absorbed. Add half the centre of the courgettes and mix together.

Fill the 4 courgette halves with the mixture, place on an oven tray and top with cheese and parsley. Grill in the oven.