Another dish for an Ottolenghi summer buffet

Filled courgettes is always a topper. You can prepare the whole recipe in advance. Cut 800 grams of medium sized courgettes lengthwise. Use a small spoon to remove the meat. Leave a long solid cup of almost 1cm. Drain the meat. Put in a blender. Add 40 grams of breadcrumb, 40 grams of grated parmesan, 1 garlic clove and a large pinch of salt. Blend. Add the zeste of 1 lemon, 1 egg, 2 table spoons of chopped fresh oregano, 20 grams of roasfed pine nuts and100grams of chopped cherry tomatoes. Mix together. Taste, add pepper and salt. Brush the courgette with some olive oil. Put the filling in tbe cups. Bake in the oven at 220° for 15-20 minutes. Finish with a salsa of 2 table spoons of lemon juice, 2 table spoons of olive oil, a linch of salt, some fresh oregano and another 20 grams of roasted pine nuts. Serve.

You can easily store the courgettes on a cool place. Reheat before serving and finish with the salsa.


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