The first time I ate courgettes I was 17 and staying in Paris to improve my French. I still love Paris and I still love courgettes and its incredible variety of preparations.
The chubby round courgettes are meant to be filled.
For 2p, half and empty 4 round courgettes. Chop the filling. Chop and fry 1 onion, 4 garlic cloves and 1 chili pepper in a drizzle of olive oil. Add the meat of 2 Italian sausages and 1 table spoon of fennel seeds. Bake and add the chopped filling of the courgettes. Taste and add pepper and salt. Add 60 grams of barley, cooked al dente.
Grate 100 grams of cheese (my choice of today ‘ ‘Toma di Piemonte’). Put the courgettes in a large oiled oven dish. Put first some cheese, than filling and finish with cheese.
Bake in the oven at 180° for 30 mins. Cute and tasty, even in summer!