Recipe: Stuffed Zucchini (using fresh bread crumbs and Parmesan)

STUFFED COURGETTE (ZUCCHINI)

Piers: "Zucchini - steam them, microwave them, fry them, add them to stews, stir frys, soups. But best of all, stuff them!

This is a recipe from Alastair Little's "Keep it Simple" - well it's Actually from memory but I've cooked it often enough that I no longer use the book. You will have to excuse my use of 'Courgette' - I have never really got to grips with zucchini!"

2 medium to large courgettes (zucchini)
1/2 oz butter
2 shallots, finely chopped
4 oz fresh breadcrumbs
2 oz freshly grated Parmesan cheese
1 tsp dried thyme (or about 1 tbsp fresh thyme, I think)
Ground black pepper
1 egg
Extra virgin olive oil

Cut squash in half. Scoop out the centers to leave canoe shapes (this is very easy - I use a teaspoon). Finely chop the removed flesh.

Melt the butter in a pan and gently fry the shallot until it is soft. Add the chopped zucchini and fry for a few minutes to drive off the moisture.

Take the pan off the heat and stir in the breadcrumbs, Parmesan and thyme. Season with black pepper and bind the mixture with beaten egg. Pile the stuffing into the squash shells, dribble over some olive oil.

Bake in an oven preheated to 375 degrees F for 30 minutes or until the tops are golden brown.

Serve on a bed of salad leaves as a starter. It's easy and tasty.

Makes 4 servings (with salad) as a starter
Adapted from source: Piers Thompson