Stuffed courgettes with mango pickles

Stuffed courgettes with Mango pickles or pine nut salsa

Ingredients for four

4 large courgettes or 4/5 big round courgettes
1 garlic clove, crushed
1 large egg, beaten
40/60g parmesan finely grated
40/60g breadcrumbs
200g cherry tomatoes
1 large lemon finely grate the zest then juice to get 1 tbsp
4 tbsp chopped oregano leaves
35/40g pine nuts
3 tbsp olive oil
Salt and Pepper
You can replace the pine nut salsa described in the recipe by an already made mango pickle as it adds a really nice taste, it is a little bit hot and it is perfect with courgettes

Method

Preheat the oven to 220 C,
Use a dessertspoon to hollow out the flesh of the courgettes and make them into the shape of canoes, you want the sides to be about 1cm thick and the courgettes should still hold their shape.
Transfer the flesh to a sieve and squeeze and discard as much liquid as you can.
Put the flesh in a bowl and stir in the garlic, eggs, Parmesan, breadcrumbs add a ¼ teaspoon of salt.
Use your hands to crush the tomatoes well, then add these to the bowl of courgette
Mixture.
Stir to combine and set aside.
In a separate bowl, mix the lemon zest, oregano and pine nuts. Stir half of this into the courgette mixture and set the rest aside for the pine nut salsa.
Place the hollowed courgettes on a medium baking tray or ovenproof dish, hollowed side facing up. Drizzle 1 tablespoon of oil over the courgettes and season with ¼ teaspoon of salt.
Spoon the courgette mixture back into the hollows and bake for 15minutes, until the filling is set and golden-brown.
While the courgettes are baking if you choose Pine nut salsa, add the lemon juice, 2 tablespoons of oil and a bit of salt to the bowl of oregano and pine nuts.
Let the courgettes cool a little.
Spoon over the Mango pickle salsa on top (I generally use a mango pickle already made which adds a nice parfum to the courgettes) or add the pine nuts salsa.
Sprinkle with oregano leaves and serve.

Stuffed Courgettes with mango pickles or pine nuts salsa