There's more than one way to stuff a courgette. But here's one of the better ways. Compared to most stuffed vegetable recipes this one doesn't take so long.
Cut the stalk-end off and slice each courgette in half down the centre. Shave a thin slice from each piece of courgette on the side which will be facing downwards as it cooks. This will ensure the pieces don't roll over. Scoop the seeds out to amke a depression for the stuffing to sit in. I used the sharp end of a vegetable peeler, but a teaspoon would probably work. Rub each courgette piece with some salt and olive oil then lay the pieces on a baking tray.
To make the stuffing, chop the tomato quite finely and crush the garlic with a knife then chop it. Cut the cheese up roughly into small pieces. It will crumble as it is mixes with the other ingredients, but that's good. Mix everything together (the basil too) and fill the courgettes with the mixture.
Bake in a medium oven for about 40 minutes. Serve hot or cold.
Try serving with boiled new potatoes and a salad such as cherry-tomato and pine-nut salad.