Start by halving the courgettes lengthways, carefully scoop out the flesh with a spoon and set-aside.
Pre-heat the oven to 200C (conventional).
Place the halved courgettes onto a large enough baking tray and drizzle with olive oil.
Bake in the oven for 15-20 minutes.
Meanwhile place a medium-sized frying pan on a medium-high heat with some additional olive oil and whilst the pan is heating up finely chop the courgette flesh.
Add the courgette flesh to the pan along with the red onion, salt and pepper and fry for 4-5 minutes.
Once the mixture has softened add the crushed garlic fry and fry for 3-5 minutes.
Next add the olives, chopped tomatoes, tomato purée, oregano, chilli flakes, paprika, golden caster sugar and a good amount of seasoning. Mix well and simmer gently for 10 minutes.
Spoon a little of the mixture over each courgette half as well as a sprinkling of the vegan cheese and bake in the oven for 15 minutes or until the cheese has turned golden brown. Start to cook the rice at this point.
Once the time is up serve with rice and a side salad.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/tomato-olive-stuffed-courgettes-6363/