1 large courgette
8 baby plum/cherry tomatoes
1/2 tsp cumin, garlic salt, parsley
Pinch of black pepper
1 tbsp tomato puree mixed with 1 tbsp water
Cut the courgette in half and scoop out some of the seeds. Place on a baking tray.
In a bowl, mix the tomato puree, water, cumin, garlic salt, parsley and pepper. The toss in the tomatoes coating them. Stuff the cavaties of the courgette with the tomato mix and bake at 220° for 20 minutes, then switch to grill for 5 minutes. Sprinkle with salt before serving.