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Italian Stuffed Courgettes

Not actually stuffed, but rather ‘dressed’ with a delectably savoury topping, this zucchini stands at the ready to fill out a plate alongside simply prepared meat, poultry, or fish — you’ll need nothing more than a green salad to complete the menu!

Italian Stuffed Courgettes

4 courgettes (zucchini), halved lengthwise
3 tsp. olive oil, divided
2 oz. dried white breadcrumbs (about 1 cup)
2 oz. pine nuts (scant ½ cup)
6 green onions, trimmed and finely sliced
1 garlic clove, crushed
6 sundried tomatoes in oil, drained and chopped
1 tbs. fresh thyme leaves
1 oz. Parmesan, finely grated (about 1 cup)

Heat the oven to 425°F. Place the courgette halves in a single layer in a shallow ovenproof dish, fairly tightly together, cut side up. Brush lightly with 1 tsp. of the olive oil and bake for 20 minutes.

To make the stuffing, mix the remaining ingredients together in a bowl and season with lots of freshly ground black pepper.

Sprinkle the stuffing on top of the courgettes and drizzle with the remaining olive oil. Bake for a further 10-15 minutes or until the courgettes are softened and the topping is golden and crisp.

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