Ingredient:
4 large courgettes
30 g (1 oz) butter
2 tbsp olive oil, plus extra for greasing
1 small onion, finely chopped
4 ripe tomatoes, finely chopped
4 tbsp chopped fresh basil
Salt and black pepper
2 tbsp capers, drained and coarsely chopped
250 g (8 oz) fontina cheese, grated

Method:
Cut the courgettes in half lengthways. Scoop out the flesh and chop finely.

Melt the butter with 1 tbsp of the olive oil in a saucepan.

When the butter is foaming, add the onion and cook gently, stirring occasionally, for 3-5 minutes until softened but not coloured.

Add the courgette flesh, tomatoes, and basil, and season with salt and pepper. Cook, stirring, for 5 minutes.

Brush the insides of the courgette shells with the remaining oil and arrange in a lightly oiled shallow ovenproof dish. Bake the shells in a preheated oven at 180℃ (160℃ fan, Gas 4) for 5-10 minutes.

Divide half of the tomato mixture among the courgette shells. Cover with the chopped capers and a thin layer of cheese. Spoon over the remaining tomato mixture and top with the remaining cheese. Return to the oven and bake for 10-15 minutes until the cheese topping is bubbling.