Stuffed courgettes

Method

1. Preheat the oven to 200C/gas 6. Heat 3 tablespoons of olive oil in a frying pan and fry the onion gently for 15 minutes, until softened.

2. Add the garlic, pork and veal mince. Cook until the meat is browned.

3. Place the ham, tomato, parsley, basil, spinach and breadcrumbs into a large bowl and add the egg. Season with salt and freshly ground black pepper.

4. Slice the tops from the courgettes. Scoop out the seeds and enough flesh to leave a strong wall. Pack the courgettes with the stuffing and top with their lids. Transfer them to a gratin dish.

5. Sprinkle over the Parmesan and drizzle with the remaining olive oil. Bake for about 40 minutes, until the courgettes are soft when pierced carefully with a skewer. Remove from the oven and eat warm.

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Ingredients

90ml Olive oil
1 onion
2 garlic cloves, finely chopped
110g minced pork
110g minced veal
55g cooked ham, diced
1 large large tomato, peeled, seeded and chopped
handful Parsley, chopped
handful basil leaves, chopped
110g cooked chopped Spinach
handful breadcrumbs
1 egg
salt and fresh ground black pepper
4 round courgettes
100g finely grated Parmesan

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