These baked beauties are made with only a few ingredients but promise to be tasty and ready and waiting to eat in 30 minutes. While the zucchini are roasting, the watery juices from the veg will become flavoured by the filling and combine with the oil in the base of the dish. It’s all ready to pour back over the zucchini after cooking. Play around with other filling flavours like chillies, chopped preserved lemon or perhaps mint, or oregano with chevre.

SERVES 4-6.

4 medium sized zucchini (about 200-250g each)

1/3 cup chopped dill

2 garlic cloves, finely sliced

60g Main Ridge Dairy halloumi or feta

Extra virgin olive oil, for drizzling

Sea salt

Black pepper

1 lemon, cut into wedges

Pre-heat the oven to 200°C (180°C fan-forced).

Cut a slit lengthways along the centre of each zucchini, about 2cm deep, being careful not cut all the way through. Insert slices of cheese along the length of the slit. Using the pointed end of the knife blade push the dill into the opening, then insert slices of garlic. Sprinkle with a little sea salt. Repeat with each zucchini then transfer into a baking dish. Pour a generous drizzle of olive oil over each zucchini.

Roast for 30 minutes, or until the zucchini are very tender when pierced with a knife and soft to touch when pressed. The cooking time will vary depending on the size of zucchini. Arrange the zucchini on a plate, then pour over the hot cooking juices remaining in the baking dish. Squeeze lemon juice over the top and a grinding of pepper. Serve hot or at room temperature.

Recipe by Fiona Hammond, Jan 2024.