Methods 1) Chop the ends off the courgettes and slice them in half. Remove the flesh, leaving the skin and about 0.5 cm of flesh behind. Chop the flesh. 2) Heat half the oil in a frying pan and add the shallots, garlic and courgette flesh. Cook for 10 minutes until tender then add the tomatoes, pine nuts, beans and basil. Stir well. 3) Place the courgette shells, cut-side up in an oven-proof dish. Spoon the mixture into the empty shells and drizzle over the olive oil. Cover with foil and cook at 180°C for 45 minutes. Serves 2.