Wash, dry and cut courgettes lengthways. Scoop out the courgettes, rub with olive oil and garlic, dice the courgette flesh. Finely dice the tomato and onion. Remove the corn kernels from the cob. Put the shredded vegetables in a bowl, mix. Stuff the scooped courgette, sprinkle the top with grated cheese. Place on a baking tray or in a heat-proof dish and bake for 20 minutes in 180C.
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Download the calendar of Polish seasonal vegetables and use it every day when planning your shopping and meals.
