100g cooked, smoked ham/bacon
150g goats’ cheese
150g button mushrooms, finely chopped
1/4 cup walnuts, chopped
1/4 tsp nutmeg
Salt and black pepper
1 cup grated Hafod cheese
Preheat oven to 180C (350F, mark 4). Cut courgettes lengthways in half and arrange in a single layer, cut side up. Drizzle with a little olive oil, place in a shallow, ovenproof dish.
In a bowl, mix the ham and cheese, mushrooms and walnuts, stir in nutmeg, season with salt and pepper. Spread mixture over top of courgette, sprinkle cheese over top and bake for 30 minutes.