We always say we won’t but we always end up planting far too many courgette and squash plants down t’allotment resulting in us harvesting way more than we can eat. Even giving loads away to family and friends doesn’t help. We do put quite a few in the freezer and I really must get my head around the pickling lark so I could at least preserve a few jars. But until that day comes stuffed courgettes are an ideal way to use up a few to make a tasty summer supper.

Ingredients

Method

1. Cut courgettes in half lengthways and scoop out the insides and reserve.
2. Place the courgette halves into the Ninja and set to steam for 5 minutes.
3. Place couscous in a bowl and add the cumin, coriander and cinnamon, mix well.
4. Add boiling water to couscous, cover and leave until all the water has been absorbed. If the couscous is too dry add a little more water.
5. Combine the courgette insides with the onions and tomatoes and sauté until soft.
6. When the couscous is ready add the sautéed vegetables and mix well to combine.
7. Remove the courgette boats from the Ninja and stuff with the couscous mixture.
8. Top with the slices of Brie and the remaining tomato halves and place in the air fryer set to 200C for about 5 minutes or until the Brie had softened.