*Cheese Stuffed Courgettes*
Serves 6

These are so easy to make and so tasty!  Use a melon baller to scoop out the flesh.  Quick and easy.

4 medium courgettes (about 2 pounds)
2 cloves garlic, peeled and minced
1 TBS tomato puree
1 TBS chopped sun dried tomatoes
1 TBS chopped dry cured black olives
1/3 cup crumbled feta cheese
1/2 tsp dried oregano
sea salt and cracked black pepper to taste
1/4 cup buttered cracker crumbs

Pre-heat the oven to 180*C/350*F.  Cut the courgettes in half lengthwise and place on a baking sheet.  Bake for about 10 minutes to soften.  Remove the courgettes and scoop out the pulp, leaving the shells intact.  Chop the pulp and place in a bowl.  Mix together with the garlic, tomato puree, sun dried tomatoes, chopped olives, feta cheese, oregano and salt and pepper to taste.  Stuff the courgette shells with the mixture.  Sprinkle the buttered cracker crumbs over top. Return to the oven and bake for another 10 to 15 minutes until browned and bubbly.  Serve immediately.