Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Wash the courgettes and slice them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1 cm (0.4 inch) border around the edges and bottom. Chop the scooped-out flesh finely.
In a large bowl, combine the chopped courgette flesh, crumbled feta, halved cherry tomatoes, finely diced red onion, minced garlic, fresh parsley, and fresh mint.
Add the lemon juice, 2 tbsp of olive oil, sea salt, and black pepper to the mixture. Stir gently until all ingredients are well combined.
Arrange the hollowed-out courgette halves on the prepared baking tray. Evenly spoon the filling into each courgette half, pressing it down lightly.
Drizzle a little extra virgin olive oil over the top of each filled courgette boat.
Bake for 25-30 minutes, or until the courgettes are tender and the filling is lightly golden and bubbly.
Carefully remove from the oven and let them cool for a few minutes before serving. Enjoy your royal lunch!
- Choose firm, medium-sized courgettes that are easy to hollow out. Smaller ones might be too delicate, larger ones can be watery.
- Don't discard the scooped-out courgette flesh! You can finely chop it and add it to the filling for extra moisture and to reduce waste.
- For an even richer flavor, drizzle a tiny bit of high-quality truffle oil over the baked boats just before serving.
- Ensure your feta is crumbled evenly throughout the mixture to get a burst of salty creaminess in every bite.
- Serve these boats with a light, crisp green salad dressed simply with olive oil and lemon juice to balance the richness.
