Cheesy and crispy baked courgettes

Courgettes stuffed with cheese

Zucchini Ripieni

Stuffed vegetables are classic antipasti in Italy but they also make a good vegetarian starter or main course. The courgettes go well with sliced meats, salads and bread. They are usually served at room temperature so they are ideal to make in advance. This recipe is simple to make and fun to make with children who can scrape out the courgettes with a teaspoon. To save time, chop the ingredients in a food processor.

Serves 6 as a side or starter

6 medium courgettes

5 tablespoons extra-virgin olive oil

1 shallot or small white onion, very finely chopped

2 garlic cloves, finely chopped

100g breadcrumbs

1 egg, beaten

75g finely grated Parmesan

1 tablespoon finely chopped flat-leaf parsley

Salt and freshly ground black pepper

Preheat the oven to 180°C/350°F/gas mark 4.

Cut the courgettes lengthways. Remove the soft fleshy centre with a spoon and reserve, so that you are left with long canoe shapes. Put these onto a baking tray and drizzle over with a tablespoon of the olive oil. Bake for 10 minutes in the oven. Remove and set aside.

Meanwhile chop the courgette flesh finely. Heat 3 tablespoons of the oil in a frying pan and fry the courgette flesh, onion and garlic, stirring constantly, for about 5 minutes, or until softened. Set aside.

Add the breadcrumbs, egg, Parmesan, parsley, salt and pepper to the courgette flesh and mix together well. Stuff the courgettes with the mixture, pushing it down well to secure the stuffing inside the hollow. Lay the courgettes into an ovenproof dish. Season lightly again and drizzle over the remaining tablespoon of olive oil.

Bake in the oven for 20 minutes or until cooked through and golden brown.