Prep the courgettes, steam the rice, double pod the broad beans etc so everything is ready
Preheat the oven to 180C
Heat the olive oil in a wide frying pan
Soften the shallots, then add the garlic
Add the cooked rice, the dill, broad beans, peas, salt, pepper. Stir and cook on a low heat for 10 minutes.
Add a big knob of butter.
Using a shallow baking dish, stuff the courgettes using a teaspoon. Cover with foil until the last 5 minutes Scatter the rest of the rice around the dish and bake for 30 minutes at 180C.