- 250 g Risottino
- 2 medium courgettes
- 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.