Step 1

1)Preheat the oven to 230C fan.Use a small spoon to hollow out the flesh of the courgettes and make them into the shape of canoes : don’t scrabe them out completely. Keep the sides 1cm thick, and the courgettes should still hold their shape.

Step 2

2)Transfer the flesh to a sieve, and squeeze and discard as much liquid as you can, you should be left with 100g of drained courgette flesh.Put this into a mediumbowl and stir in the garlic, egg, parmesan, breadcrumbs and 1/4 tsp 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.

Step 3

3)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 salsa.

Step 4

4)Place the hollowed courgettes on a medium baking tray, hollowed side facing up. Drizzle 1 Tbsp of olive oil over all the courgette, season with salt just a little. Spoon the courgette mixture into the hollows.

Step 5

5)Bake for 15-20 minutes, until the filling is set and golden brown.

Step 6

6)While the courgettes are baking, make the salsa. Add the lemon juice and remaining 2 Tbsp of olive oil and 1/8 tsp of salt to the bowl of oregano and pine nuts.

Step 7

7)Let the courgettes cool a little. Spoon over the salsa, sprinkle with oregano leaves and serve. Enjoy !!