Courgette Boats with Feta Cheese and Eggs

Quick, easy, healthy, cheap and above all...yammy!

1. 1

   Peel the skin and blanch the courgettes in boiling water for 5 minutes.
   Take them out to cool, then cut lengthwise, scoop out the flesh to make space for the filling.
   Chop the scooped flesh finely.
   Preheat the oven to 180 degrees.
   Fill the "boats" with a mixture made of the eggs, Feta cheese, the chopped courgette flesh and the parsley. Arrange them in a greased with olive oil roasting tin and bake on the top shelf until the eggs are set.
   Serve with Greek yoghurt and pita bread.
   
   Tips: You can sprinkle with some Mozzarella if you wish as well or swap the parsley with dill and add some garlic to the yogurt.