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.
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