Up your zucchini game! Stuffed with a savoury filling and ramped up with a tangy sauce, these garden over-achievers become the stars of dinner.
A quick lesson in zucchini: they are part of the summer squash group of vegetables, which includes any soft-skinned squash like marrows, crooknecks (which I've used here), patty-pans, or ronde-de-nice. If you're perusing the markets, or have a garden, you'll be familiar with the different forms and colours of summer squashes. You can use green, yellow, green, or any combination in this really satisfying recipe. The bonus is that the recipe calls for 5 of them, so if you're a gardener, or the "lucky" beneficiary of a neighbours bounty, you can use up a whole bunch at once.
Any leftover sauce can be drizzled over a salad, stirred into steamed rice, used as a dip for some pita, or added to a can of chickpeas and blitzed in the food processor for a quick homemade hoummus.
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