Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a baking tray with parchment paper.
Cook the rice according to packet instructions. This will take about 12 – 15 minutes. Drain and set aside.
In the meantime, you can cook your rashers. Heat 1 tsp of oil in a pan over a medium heat.
Add the onions and cook for about 1 minute before adding the rashers. Cook for a further 6 minutes on either side. Cut into small pieces.
Cut your courgettes in half and scoop out some of the middle.
Combine the rice with the courgette middle and all of the cheddar cheese. Add the rashers and onions and give it a good mix.
Spoon the courgette mix into the middle of the courgettes and sprinkle the mozzarella on top. Place on your prepared tray and season with salt and pepper.
Place in the oven for 10 minutes until the cheese has melted.
Garnish with the fresh basil before serving.