Take that last half of a courgette you have in the fridge and cut out a ~30 degrees or so V shape to its core across the length of it.
Then, take a string of thyme or two and put it across the length of the cut. Really stuff it in there, with force if you have to. If you want to. It doesn’t ruin the recipe if you don’t.
Then, pick a main fresh herb. Cut it up in tiny little pieces. I remind you it may as well be fresh — you bought a courgette to begin with, if you do not have fresh herbs well then good luck to you! It doesn’t matter which herb exactly, so long as you think it goes well with courgette. Our recommendation: Coriander.
Then, drown the freshly cut fresh herbs in oil — olive oil comes to mind, but whatever floats your boat. Mind you, you’re aiming for a pesto-like viscosity at the end of this, so less is better because you can add more.
Then, smell both the thyme and the fresh pesto-like paste you’ve just made. Add additional herbs and spices as you see fit — smell whatever you might throw in first, then given that collection, smell the mixture and the new herb or spice you’re about to throw in as to speak toward eligibility and quantity.
Next, stuff the mixture in to the V-shaped cut you’ve made across the length of the courgette. Don’t worry about the quantity you’re able to put in, your V-shaped cut is just the right size.
Spread the remainder of the paste can go on to an aluminium sheet in about the length and width of the courgette — there’s never enough of yours to offset the lack of taste of a courgette, of all things. Really, there isn’t.
Wrap that aluminium foil all around the (now about to become tasty) courgette, and pop it in to the hot-air oven. Don’t overdo the temperature, you’re not baking the shit out of this and you want to give the paste a chance to saturate the tasteless courgette with its flavours.
Wait however long you want. The smoke alarm going off is a good indication you’ve set too high a temperature.