Instructions

1. Preheat the oven to 180°C.
2. Cut the courgette in half (lengthwise) and put them on a baking tray. Scoop out the soft flesh, creating a boat shape. Brush the inside with some olive oil and bake for 10 minutes.
3. Meanwhile, chop the onion and pepper and gently sauté until soft. Add the spices, stir for a few seconds, then add the tomato purée with a dash of water. Add the seafood and gently cook, under cover, for about 10- 15 minutes.
4. Take the courgette out of the oven and set aside.
5. Add the spinach or your chosen green vegetable to the stew, cook for a couple of minutes – if the sauce is too thick, reduce it by turning up the heat and removing the lid.
6. Add a spoonful of chopped basil leaves and taste. Season with salt and pepper (and chilli flakes perhaps) to your liking.
7. Stuff the courgette with the seafood mixture. Put a couple of basil leaves on top, then cover with mozzarella slices.
8. Set the oven to grill and cook for a few minutes until the cheese has melted and slightly browned.