Stuffed Zucchini with Pine Nut Salsa

Directions

1Heat the oven to its highest setting. Using a dessert spoon, scoop out the zucchini flesh, but not all of it: you want ¼-inch of flesh left all around the sides, so the zucchini hold their shape. You’ll end up with four zucchini “canoes”. Transfer the flesh to a sieve and squeeze out as much liquid as you can: you should be left with about 1 cup flesh.

2Put this in a bowl and mix in the garlic, egg, parmesan, breadcrumbs and a ¼ teaspoon of salt.

3Crush the tomatoes with your hands, then stir into the zucchini mixture.

4In a second bowl, mix the lemon zest, oregano, and pine nuts. Stir half of this into the zucchini mixture and save the rest for the salsa.

5Lay the hollowed zucchini cut side up on a medium oven tray lined with baking paper. Drizzle a tablespoon of oil over the top and season with an eighth of a teaspoon of salt. Spoon the zucchini filling into the hollows, and bake for 15 minutes, until the filling is set and golden-brown.

6While the zucchini is baking, make the salsa. Mix the lemon juice, remaining two tablespoons of oil and an eighth of a teaspoon of salt into the oregano and pine nut bowl.

7Once the zucchini is cooked, let them cool a little before serving, with the salsa drizzled over the top.