Stuffed vegetables have a long history. The Eastern Mediterranean has stuffed vine leaves and aubergine (eggplant) while Middle Europe stuffs cabbage and bell peppers. Usually it makes sense to push the stuffing back into the vegetable shell but it’s not compulsory and, if you prefer, some pastry (filo or puff in the case of this stuffing mixture) will do the job just as well.
To make the stuffing, fry the onion in a little of the olive oil until it starts to colour. Stir in the breadcrumbs and continue cooking for another 2 to 3 minutes.
Stir in the remaining stuffing ingredients and season the mixture with salt and pepper. Leave to cool.
Peel away alternate strips of skin from the courgettes. Cook the courgettes in boiling water for 2 minutes, then drain them and cool under cold running water.
Halve the courgettes lengthways. Brush them with olive oil and sprinkle a little salt and pepper over them. Press the stuffing onto the cut halves.
Brush over any remaining olive oil then bake the courgettes in a
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