Stuffed Courgette with Pine Nut Salsa

3.5/5

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 230°C fan.

Step 2

Use a dessertspoon to hollow out the flesh of the courgettes and make them into the shape of canoes: don't scrape them out completely, though - you want the sides to be about Icm thick and the courgettes should still hold their shape.

Step 3

Transfer the flesh to a sieve, and squeeze and discard as much liquid as you can: you should be left with about 100g of drained courgette flesh.

Step 4

Put this into a medium bowl and stir in the garlic, egg, Parmesan, breadcrumbs and 1/4 teaspoon of salt.

Step 5

Use your hands to crush the tomatoes well, then add these to the bowl of courgette mixture. Stir to combine and set aside.

Step 6

In a separate bowl, mix the lemon zest, oregano and pine nuts. Stir half of this into the courgette mixture and set the rest aside for the salsa.

Step 7

Place the hollowed courgettes on a medium baking tray or ovenproof dish, hollowed side facing up.

Step 8

Drizzle 1 tablespoon of oil (in total) over the courgettes and season with 1/2 teaspoon of salt (in total).

Step 9

Spoon the courgette mixture back into the hollows and bake for 15 minutes, until the filling is set and golden-brown.

Step 10

While the courgettes are baking, make the salsa. Add the lemon juice, remaining 2 tablespoons of oil and 7: teaspoon of salt to the bowl of oregano and pine nuts.

Step 11

Let the courgettes cool a little. Spoon over the salsa, sprinkle with oregano leaves and serve.