Preheat the oven to 200 °C (180 °C fan). Halve the courgettes lengthways, hollow them out and roughly chop the flesh.
Put the courgette boats in a baking dish and salt them lightly. Finely chop the onion and garlic.
Soften the onion and garlic in the olive oil until translucent. Add the beef mince and fry until crumbly.
Stir in the tomato purée, the chopped courgette flesh and the tomatoes. Season with oregano, salt and pepper and cook down briefly until the filling is thick.
Spoon the mince mixture into the courgettes and crumble the sheep's cheese over the top. Bake at 200 °C for 20–25 min, until the courgettes are tender and the cheese is golden brown.
Serve hot. A green salad or some yoghurt with herbs goes well with it.
Good to know
An oven dish like this makes no fuss and still lands on the table feeling really cosy. Juicy, savoury and just right when you want to keep things simple.
Swaps
Sheep's cheese → goat's cheese (similarly tangy, also provides protein and calcium); beef mince → turkey mince (a little less fat, similar protein); tomatoes → passata made from tomatoes only, nothing added (smoother in the sauce, also contains lycopene); olive oil → ghee (stable at high heat and full of flavour)
Allergens
Contains milk from the sheep's cheese. Suits children well if moderately seasoned, and during pregnancy it's no concern as long as the mince is cooked all the way through and the cheese is made from pasteurised milk.
