This recipe for stuffed courgettes is quick and easy. You can make more than you need for one meal and have enough for a convenient office lunchthe next day or use them up for a brunch with friends.

The Recipe:

Fill a saucepan with water and bring it to the boil. In the meantime thoroughly wash and trim the courgettes, before cutting them in half lengthwise.  

When the water starts to boil, add the courgettes and leave them to boil for 5 minutes. Strain and leave to cool. Then, using a spoon, hollow out the centre of each courgette and remove its flesh. This will then go into the mixer to be processed with the mortadella, egg, salt, marjoram and the bread, previously soaked in a little milk. 

Pre-heat the oven to 180°C and, in the meantime, stuff the courgettes with the filling you have prepared. To do this, you may either use a spoon or an icing bag. Dust each courgette with a few breadcrumbs and a drizzle of EVO oil before baking them in the oven for 30-40 minutes. The courgettes will turn crisp and golden if you turn on the grill function for the last 10 minutes.