1. Cut the courgettes in half on the long side, as if you are making boats.

2. Carve out the seeds and inner meat of the courgettes, leaving good space for the filling. Reserve for cooking with the beef.

3. Sprinkle some salt and lay the boats face down on paper towels to allow the excess liquid to drain

For the minced beef

1. In a pan cook the onion in a splash of olive oil.

2. Add the minced beef and brown it alongside the reserved courgette seeds and bits.

3. Season to taste with salt and pepper.

For the tomato sauce

1. While the onion is sauteing, in a heavy bottom pot (Le Creuset), add some oil and the crushed garlic and saute for a couple of minutes until it just starts to sem soft, avoiding letting the garlic brown.

2. Add the canned tomatoes, oregano, and red wine and bring to a boil.

3. Immediately after, lower the heat to a minimum add the brown sugar, and allow the sauce to reduce for about 20-30 minutes.

Stuffing the courgettes

1. Preheat the oven to 225°C and place the courgettes in an oven-safe tray.

2. Add some sauce to the bottom th each courgette.

3. Divide the beef among the courgettes.

4. Cover each courgette boat with tomato sauce.

5. Mix the panko and the shredded cheese with a splash of olive oil and mix well.

6. Cover the courgettes with the panko mixture and bake for 20-25 mins or until golden.

7. Serve with a delicious summer salad and enjoy