Stuffed courgettes with pine spice salsa from yotam ottolenghi

Heat the oven to 230 ° C. Halve the (large) courgettes in the length and scoop out the flesh with a teaspoon so that there are schuitjes arise.

There must be a 1 cm thick layer, so that the courgettes remain in model.

Put the flesh in a sieve and push out as much moisture as possible. You must leave about 100 g of drained zucchini flesh. Put in a bowl.

Finely chop the garlic and beat the egg and mix through the flesh. Grind the bread into a crumb in a chopper or food processor.

Grate the Parmesan cheese above and mix through, along with the bread crumbs and salt.

Cut the to in four and crush them a bit. Also mix through the mixture.

Clean the (large) lemon. Grate the yellow skin over another bowl.

Finely chop the leaves of the oregano, add together with the pine nuts and mix.

Stir half through the zucchini mixture and keep the rest aside for the salsa.

Place the hollowed courgettes with the cutting edge upwards on a baking sheet or in an oven dish.

Drizzle with oil and sprinkle with a little salt. Spoon the zucchini filling into the shanks and bake for 15 minutes in the oven until the filling is firm and golden brown.

Meanwhile, press out the lemon for the salsa.

Add the juice with the rest of the oil and possibly salt to the preserved pine kernel mixture and mix through.

Remove the zucchini from the oven, let it cool slightly and divide the salsa over it.