Stuffed Zucchinis with Pine Nut and Oregano Salsa
Try to get large zucchinis, either green or yellow, as they are easier to scrape out without damaging the side - or bottom.
- 450g courgettes (2 large), green or yellow, cut in half length-ways
- 1 garlic clove, peeled and crushed
- 1 large egg, beaten
- 40g pecorino, finely grated
- 40g fresh sourdough breadcrumbs
- Salt and optionally pepper
- 100g cherry tomatoes, quartered
- 1 lemon – zest finely grated, to get 2 tsp, and juiced, to get 1 tbsp
- 4 tbsp finely chopped oregano leaves
- 40g pine nuts, lightly toasted
- 3 tbsp olive oil
YIELD: Serves two as a main course or 4 as a vegetable side
COURSE: Vegetables and Sides
- Put the oven on broil setting, and set the temperature to 400F.
- Using a small spoon or melon baller, scoop out the zucchini/courgette flesh, but not all of it: you want 1cm of flesh left all around the sides, so the courgettes hold their shape. You’ll end up with four zucchini/courgette “canoes”. Transfer the flesh to a sieve and squeeze out as much liquid as you can: you should be left with about 100g flesh. Put this in a bowl and mix in the garlic, egg, pecorino, breadcrumbs and a quarter-teaspoon of salt. Crush the tomatoes with your hands, then stir into the courgette mixture.
- In a second bowl, mix the lemon zest, oregano and pine nuts. Stir half of this into the courgette mixture and save the rest for the salsa.
- Lay the hollowed courgettes cut side up on a medium oven tray lined with baking paper. Drizzle a tablespoon of oil over the top and season with an eighth of a teaspoon of salt. Spoon the courgette filling into the hollows, and bake for 20 minutes, until the filling is set and golden-brown.
- While the courgettes are baking, make the salsa. Mix the lemon juice, remaining two tablespoons of oil and an eighth of a teaspoon of salt into the oregano and pine nut bowl.
- Once the courgettes are cooked, let them cool a little before serving, with the salsa drizzled over the top.