It has been hot and like most people I haven’t felt much like making a fuss about dinner, so here are two easy things that don’t take much effort. I had a giant courgette/zucchini gifted to me from my kind neighbour, so I decided to make a dinner I enjoyed as a student—stuffed courgette/zucchini. Here is what I did.

Baked courgette/zucchini is easy. It is really just stuffing a summer squash with sauce, popping it in the oven for a bit, pulling it out to add cheese, and popping it back in. Use whatever chunky, robust bolognese-like sauce you have around, I used one I had made a while back and had in the freezer. Preheat the oven to 175C/350F. Hollow out the courgette/zucchini and set aside the bits you’ve chopped out for a later use. Stuff the courgette/zucchini with the sauce, place them in an oiled casserole dish, and bake for 25 mins or so. Remove and top with non dairy or dairy cheese and bake for another 5 mins until cheese is bubbling. Done and done.

While the courgette/zucchini is baking, chop up the leftover courgette/zucchini into small pieces and sauté in a pan with some fresh garlic. I added some lovely tomatoes and fennel from my veg box and sautéed the whole mess for maybe 7-10 mins. Season with some salt and pepper. This can sit in the fridge until you’re ready for your wrap. For a nice breakfast/brunch wrap, add some hummus, sautéed tofu, smoked tofu, or scrambled eggs and topped with veg box lettuce. Just toss the courgette/zucchini mess in the warm pan with your tofu or eggs, or heat it up in the microwave. Done and done.