olive oil, for brushing and drizzling
4 courgettes, halved lengthways
100g/3½oz canned tuna in oil, drained and flaked
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons breadcrumbs
1 sprig fresh flat-leaf parsley, chopped
1 tablespoon white wine
salt and pepper


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Brush a roasting tin with oil.
2.Scoop out most of the courgette flesh with a teaspoon Without piercing the 'shells'. Reserve the shells.
3.Place the flesh n a bowl with the tuna, eggs, half the Parmesan, 1 tablespoon of the breadcrumbs and the parsley and season with salt and pepper to taste.
4.Drizzle with olive oil, mix well and spoon into the Courgette shells. Arrange the courgettes in the prepared tin and nkle with the remaining Parmesan, remaining breadcrumbs and the wine. Bake for about 30 minutes. Serve hot or warm.

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