Simon Rimmer serves up a tasty vegetarian treat that’s great for using up a glut of courgettes.
4 courgettes, trimmed, cut into 4 equal-sized pieces
1 tbsp olive oil
salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4.
Using a melon baller, scoop out the middle of each courgette and drizzle with a little oil. Season, to taste, with salt and freshly ground black pepper and roast on a baking tray in the oven for 10-12 minutes, or until soft.
For the filling, heat the oil in a frying pan and fry the onion for 4-5 minutes, or until soft. Blend the onion and peppers in a blender to a purée, then mix in the cheese and tarragon.
Spoon the mixture into a piping bag fitted with a star nozzle. Pipe some mousse into the courgettes and sprinkle with the hazelnuts.
To serve, drizzle with a little balsamic vinegar and olive oil.
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