Prepare the courgettes: halve them lengthwise and scoop out the flesh with
Preheat the oven to 200°C/400°F/gas6 • Finely chop the onion and garlic • Strip the thyme leaves and chop • Grate the Parmesan cheese.
Sweat the onion, garlic and reserved courgette flesh in
Fill the courgette shells with the mixture and arrange in the dish or pan so they are all sitting upright. Dribble the remaining olive oil oven their tops and carefully pour
Bake for about 30 minutes, until the gondolas have wilted slightly and browned.
© 1993 Alastair Little and Richard Whittington estate. All rights reserved.