Stuffed Courgettes (6)

12 medium courgettes	3 large organic eggs, beaten
3 tbsps olive oil	1½ cups grated parmesan
1 large onion, finely chopped	¼ cup breadcrumbs
3 cloves garlic, finely chopped	1 tsp salt
3 tbsps chopped basil	Freshly ground black pepper
3 tbsps chopped parsley

Preheat oven to 190 C, gas 5.Oil a 9×12” baking dish.
Wash the courgettes and cut in half lengthwise. Remove the pulp and chop finely. Set aside.
Heat 2 tbsps olive oil in a pan, add the onion and sauté over a medium heat until transparent.
Add the garlic, basil and parsley and sauté for one more minute then add the chopped courgette pulp and cook for 2 minutes.
Remove from the heat and blend in the eggs, parmesan, 2 tbsps breadcrumbs, ½ tsp salt and some pepper.
Parboil the courgette shells for 5 mins in water with a pinch of salt. Remove and drain well.
Put the courgette shells side by side in the baking dish and fill with the stuffing. Sprinkle over the remaining breadcrumbs and drizzle with the remaining olive oil.
Bake the stuffed courgettes for 30-40 mins until the stuffing is golden and crisp on top.

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