Courgette Gondolas

• 6 medium-sized courgettes
• 1 onion
• 1 large garlic clove

Mise en Place

Prepare the courgettes: halve them lengthwise and scoop out the flesh with a teaspoon, to make little dug-out canoes (what Cajun chefs call pirogues). This being an Italian dish, however, perhaps gondolas are more appropriate. Reserve the pulp.