Feel free to add extra vegetables to the mix. Mushrooms and capsicum would be great.


Heat oven 200 degrees. 

Place the courgettes snuggly in a single layer in a shallow ovenproof dish, cut side up. Brush with olive oil and bake for 20 minutes. 

Mix the breadcrumbs, pine nuts, spring onions, garlic, tomatoes, cheese and thyme. Season with a pinch of salt and plenty of black pepper. Heap on the top of the courgettes. 

Bake for a further 10-15 minutes or until the courgettes are softened and the topping is golden and crisp.


4 courgettes 

2 Tbsp olive oil*

50g white bread crumbs*

50g pine nuts*

6 spring onions, thinly sliced*

1 clove garlic, crushed 

6 sun-dried tomatoes, finely sliced*

1 Tbsp parsley, chopped*

Handful, grated cheese

*may not be included in your Riverside Market Box