Wash the courgettes, halve them lengthways and carefully scoop out the insides. Finely chop the onion, garlic and the scooped-out courgette flesh.
Grease a baking dish with olive oil. Preheat the oven to 200 °C (180 °C fan).
Gently soften the onion and garlic in a frying pan in a little olive oil. Add the turkey mince and cook until crumbly, then stir in the courgette flesh, chopped tomatoes and oregano and let it reduce briefly.
Fill the courgette halves with the turkey mince and tomato mixture and set them in the baking dish. Sprinkle with the grated cheese.
Bake in the oven at 200 °C for 20–25 min, until the courgettes are soft and the cheese is lightly browned. Leave to rest briefly so the filling can settle.
Serve hot, finished with a little extra oregano or a small drizzle of olive oil if you like.
Good to know
I especially like an oven dish like this on long days. Warm, simple and pleasantly light. And it's a proper meal.
Swaps
Turkey mince → chicken mince (similar protein content, mild) | mozzarella → sheep's cheese (or a similar white cheese from cow's milk) in moderate amounts (more calcium, stronger flavour) | chopped tomatoes → unsweetened passata (smoother texture) | olive oil → ghee (heat-stable and aromatic)
Allergens
Contains milk (cheese). Usually suits children well if you go easy on the garlic and onion. Fine in pregnancy as long as the meat is cooked right through and the cheese is made from pasteurised milk.
