Serves 4
courgettes 4, halved lengthways
extra virgin olive oil 3 tsp
mixed salad leaves (arugula, baby spinach, watercress) to serve
THE STUFFING
white breadcrumbs 50g, dried
pine nuts 50g
spring onions 6, trimmed and finely sliced
garlic clove 1, crushed
sundried tomatoes in oil 6, drained (try Sacla available at gourmet stores)
thyme 1 tbsp
parmesan 25g, finely grated
salt and black pepper to season
Heat the oven to 220°C. Place the courgettes in a single layer in a shallow ovenproof dish, tightly together, cutside up. Brush lightly with 1 tsp oil and bake for 20 minutes.
To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10 minutes or until the courgettes are softened and the topping is golden and crisp. Serve hot with a mixed salad.