Colourful, light and delicate, this is a real summer treat. The stuffed courgettes can be prepared in advance and grilled when needed. They can also be baked in the oven if you prefer, although they will take a little longer to cook.
Slice the ends off the courgettes and, using an apple corer, carefully remove the centre of each courgette to leave a hollow tube. Chop the courgette flesh into small dice.
Heat half the oil in a pan, add the shallots, garlic and diced courgette, then cover and sweat for 5-8 minutes, until tender. Stir in the herbs and turn the mixture into a bowl. Add the goat’s cheese, breadcrumbs and some seasoning and mix well to form a firm stuffing. Place the stuffing in a piping bag and carefully fill each courgette. Brush them with the remaining oil and cook under a preheated grill or on a ridged grill pan for 12-15 minutes, turning regularly, until tender and lightly chargrilled.
Meanwhile, for the dressing, heat the oil over a low heat, add the garlic and cook gently until softened, about 5-8 minutes. Add the yellow tomatoes, vinegar and basil and leave over a low heat to infuse for 5 minutes. Season to taste.
Arrange the grilled courgettes in a serving dish, pour over the sauce and serve. They are equally delicious warm or cold.