Use medium-sized vegetables. Slice them in half lengthways and scoop out most of the flesh, leaving a ‘shell’ about 3mm/⅛inch thick. Simmer them in salted water for 3 minutes. Drain well. Make only half the quantity of stuffing, adding 2tablespoons chopped walnuts and 2 or 3 crushed garlic cloves. Fill the vegetables and sprinkle with grated Parmesan rather than breadcrumbs. Bake as the tomatoes.