Stuffed courgettes

Wash the courgettes and slice them lengthways in half. With a spoon or knife scoop out the flesh of the courgettes so that you’re left with 4 shells. Put the flesh aside.

Preheat the oven to 200°C/fan 180°C and bake the empty shells for approx. 10-15 mins until they soften up a bit.

In the meantime finely chop up the flesh from the courgettes.

Heat oil in a pan and fry onion for 2 mins. Add the flesh and garlic, season with salt and oregano, add a tbsp of water, cover the pan and cook on a low heat for 5 mins, stirring occasionally.

Add ham and sweetcorn to the pan and cook for another 5 mins.

Take the courgette shells out of the oven and fill with the mixture. Top with grated cheese and bake for 10 mins. Serve with potatoes.