Tomato & almond-stuffed courgettes

Bring a real taste of the Mediterranean to the table with these delicious tomato and almond-stuffed courgettes

What you need:

• 1 Jar Loyd Grossman Island Inspirations Sundried Tomato and Almond Sauce
• 6 Medium Courgettes
• 5 Tablespoons Grated Parmesan Cheese
• 5 Tablespoons Breadcrumbs

What you do:

1. Heat oven to 180C. Slice the courgettes in half lengthways and scoop out the seeds.
   
2. Spoon in the sauce into the courgettes and place on a lightly oiled baking tray and cover with foil.
   
3. Bake in the oven for 20 minutes.
   
4. Remove foil, top the courgettes with the mixed breadcrumbs and Parmesan and return to the oven for 20 minutes until the topping is crisp and golden brown.

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