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.

INGREDIENTS:
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
CUISINE: Isreali
DIRECTIONS:
  1. Put the oven on broil setting, and set the temperature to 400F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the courgettes are cooked, let them cool a little before serving, with the salsa drizzled over the top.