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Preheat the oven to 190°C and grab a large baking tray
Cook courgette skins for 20 minutes seasoning with 2 tbsp olive oil, salt and pepper
Set a large frying pan to medium-high heat and add 2 tbsp olive oil followed by the shallot
Fry shallot for 2 minutes and add in the garlic and herb stalks for 2 minutes
Stir in frozen peas and stock for 1 minute
Pour this mixture into a blender with basil, parsley leaves, lemon juice and a pinch of salt and pepper
Blend until smooth, about 30 seconds
Stir in the crème fraîche and check the seasoning
Pour the blended mixture into the baking tray
Using the same frying pan, add 1 tbsp olive oil and set to medium heat
Roughly chop up courgette filling and add to the pan
Fry for 3 minutes and pour in the chickpeas and season to taste
Spoon this mixture into the courgette skins and carefully place into the baking tray
Scatter the yellow courgette circles over the top
Roast for 15 minutes then grate over the cheese and a small splash of olive oil
Place under the grill at 220°C for 5-6 minutes until golden and bubbling
Serve with a crunchy zingy salad