Sail away with courgette boats on a sea of sauce

Okay I admit I've got too many courgettes in the veg patch, no bad complaint in lockdown times, and I'm looking at new recipes for them and this one worked well. There's little to it but the technique in the making of the boat, and I don't know if they are skiff's, galleys or gondolers. Mmm maybe galley 'cos the Sirens have long been calling me and unlike Ulysses I've not been able to resist them.

So halve the courgettes and using a spoon scoop out as much flesh as possible, and set aside, whilst maintaining the hull integrity, arrange boats in a dish as above and pour boiling water around them up to the plimsoll line and bake in the oven at 180 for twenty minutes.

Meanwhile gently fry an onion, and a chopped up red pepper, add minced garlic, then add the courgette flesh that you have chopped up and continue, oh and add some halved black olives. Add some tomato puree and continue simmering until mostly cooked. Season.

Put the stuffing into the boats, sprinkle with Parmesan and bake for twenty minutes.

Whilst you make a simple puttanesca sauce, which is slightly fried garlic slices a tin of chopped tomatoes, a splog of tomato paste, some capers, black olives and seasoning. Include any left over stuffing.

Enjoy