Step 1

Heat the oven to 475 degrees F. Use a small spoon to hollow out the flesh of the zucchini, reserving the flesh, and make them into the shape of canoes. Don’t scrape them out completely, though — you want the sides to be about 1/2 inch thick and the zucchini should still hold their shape. Put the flesh in a sieve and squeeze and discard as much liquid as you can — you should be left with about 1 cup of zucchini flesh. Roughly chop it, place in a medium bowl and add the garlic, egg, Parmesan, breadcrumbs or panko and 1/4 teaspoon salt. Use your hands to crush the tomatoes well, then add these to the zucchini mixture. Stir to combine and set aside.

Step 2

In a separate small bowl, mix the lemon zest, chopped oregano and pine nuts. Set aside.

Step 3

Place the hollowed zucchini in a medium baking sheet or ovenproof dish, hollowed side facing up. Drizzle 1 tablespoon of oil (in total) over the zucchini and season with 1/8 teaspoon salt (in total). Spoon the zucchini mixture back into the hollow and bake for about 20 minutes, until the filling is set and golden brown.

Step 4

While the zucchini are baking, make the salsa. Add the lemon juice, remaining 2 tablespoons oil and 1/8 teaspoon salt to the bowl of oregano and pine nuts. Let the zucchini cool a little. Spoon the salsa on top, sprinkle with the oregano leaves and serve.