The courgettes are hollowed out, stuffed with a mixture of onion, garlic, breadcrumbs, Parmesan and thyme, then baked.
Preheat the oven to 200°C/400°F/gas 6.
Halve the courgettes lengthwise and scoop out the flesh with
Finely chop the onion and garlic. Strip the leaves from the sprig of thyme and chop them. Grate the Parmesan.
Sweat the onion, garlic and courgette flesh in
Put this mixture with the breadcrumbs and Parmesan into a food processor and blitz until you have a smooth purée. Add the thyme leaves and
Fill the pirogues with the mixture and arrange in a baking dish so they are all sitting up. Dribble
Serve warm rather than hot.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.