Mexican Courgette Bake

• 6 large courgettes
• 275 g frozen sweetcorn, thawed
• 2 garlic cloves, crushed
• 2 eggs
• 2 tablespoons milk
• 175 g feta cheese, rinsed and crumbled
• 25 g melted butter

1. Halve the courgettes and scoop out the seeds.
2. Sprinkle the shells with salt and turn upside down.
3. Leave to stand for 1 hour.
4. wipe out the salt from the courgettes and place in an ovenproof dish.
5. Heat oven to 180C.
6. Place the sweetcorn, garlic, eggs milk and pepper in a blender and process to a rough paste.
7. mix in 2/3 of the feta and divide the mixture between the courgette shells.
8. Scatter over the rest of the cheese and drizzle with the butter.
9. bake for 40 mins, if they begin to brown too quickly cover with foil.

courgettes, frozen sweetcorn, garlic, eggs, milk, feta cheese, butter

Taken from www.food.com/recipe/mexican-courgette-bake-201571 (may not work)