|Baked stuffed round courgettes|
Stuffed round courgettes, Zucchine tonde ripiene
4 round courgettes
1 onion , finely chopped
2 eggs, beaten
100g grated Parmesan
Salt and pepper
Cut the courgettes in half and level the base so they will stand up. Gently remove the flesh from the courgettes with a spoon to make a hollow. Fry the onion and courgette centre in the oil in a non stick pan.Season to taste and add the beaten egg, the Parmesan cheese and a tablespoon of breadcrumbs. Fill the round courgettes with the mixture. Cover with more breadcrumbs and bake in the oven on a baking sheet at 180 for about 45 minutes . The courgettes shoulde be soft, the filling set and the topping golden. They are nice warm or cold so can be made in advance , in the morning for the evening meal.