If using an oven, heat it to 200°C/400°F/gas mark 6.
Cut the courgette in half lengthways, then use a spoon to scoop the seeds out of the centre. Score the courgette diagonally along the flesh. This allows it to cook faster and helps all the nice tomato or pesto flavours to soak in.
Thickly spread the tomato pesto or paste all over both halves, making sure you get some in the score cuts as well. Add your toppings of choice and sprinkle over the plant-based cheese.
Air fry at 180°C/350°F for 5 to 7 minutes or bake on a sheet pan at 200°C/400°F/gas mark 6 for 10 minutes.
Store any leftovers in an airtight container in the fridge.