Yield: 4 Servings
|1 \N||Garlic Clove, peeled and finely chopped|
|2 ounces||Capers, Rinsed thoroughly|
|\N \N||And roughly chopped|
|1 teaspoon||Chopped mint|
|1 teaspoon||Chopped oregano|
|1 tablespoon||Chopped parsley|
|\N \N||Olive oil|
Top and tail the courgettes, cut in half and remove the central core.
Blanch for one minute in a saucepan ofd salted boiling water. Refresh under cold water and drain. in the same water, simmer the tomatoes for one minute and similarly refresh under cold water.
Peel and deseed the tomatoes, roughly chop and mix together with the breadcrumb, garlic, capers, parmesan, eggs, mint, oregano, parsley and cored courgette, roughly chopped.
Preheat the oven to gas mark 4, 350F, 180C and lightly oil a baking tray. Put each of the courgette halves on the tray vertically and stuff the central cavity with the mixture, leaving it proud at the top. Dribble a teaspoon of olive oil over each courgette and bake for 20 minutes or until brown and crispy.
Source: Hugo Arnold, Evening Standard, London