Baked stuffed zucchini

Baked stuffed zucchini. An old recipe from my book and TV show Made in Italy. Still a family favourite. Stay safe.

Ingredients

• 3 cups (210 g) fresh breadcrumbs

• 2 cups (160 g) grated pecorino or parmigiano

• 1 clove garlic, finely chopped or minced

• 4–5 marjoram leaves

• 4–5 oregano leaves

• 1–2 tbsp finely chopped flat-leaf parsley

• 3 tbsp extra virgin olive oil, plus extra for drizzling

• salt flakes and freshly ground black pepper

• 4 zucchini (courgettes)

Instructions

1. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

2. Mix together the breadcrumbs, cheese, garlic, herbs and olive oil in a large mixing bowl.

3. Season with salt and pepper and set aside.

4. Cut the zucchini in half length ways. Using a spoon or a paring knife, scoop out some of the flesh, then fill the zucchini shells with the breadcrumb mixture.

5. Place on the prepared tray, drizzle with a little extra olive oil and bake for 30–35 minutes or until golden brown.