Baked Parmesan Courgettes

8 small courgettes, halved lengthways
plum tomatoes, 4 chopped
2 cloves garlic
1 chilli, seeded and finely chopped
1 tsp rosemary
olive oil
4 tb breadcrumbs mixed with 6 tb grated parmesan

Heat oven to 200. use a teaspoon to scoop the seeds from the middle of each courgette so you have 16 boats. Put in one large or two smaller ovenproof dishes and season. Mix the tomatoes, garlic, chilli and rosemary with a slug of olive oil and season.

Pile the mixture into the courgettes then cover the dishes with foil. Bake for 30mins or until tender, then remove the foil and scatter the breadcrumb mix over. Drizzle with olive oil and bake for another 20mins until golden and crisp.