Baked Courgettes stuffed with ham and Pecorino

How to make it

These baked courgettes can be served as a delicious starter or as a main along with some grilled fish, pork or spiced lamb.

• Soak the courgettes in a large bowl of cold water for 20 mins
• Rinse your courgettes thoroughly under cold running water rubbing briskly with your hands to remove any grit
• Boil the courgettes in water until partly tender
• Drain and when cool enough to handle, cut off both ends, then in half width wise, then in half length wise
• Using a teaspoon scoop out the flesh and put aside to be roughly chopped
• Preheat the oven to 200°C / Gas Mark 6
• In a frying pan, melt some butter and sauté the chopped onion
• Add the chopped ham, chopped courgettes, salt and pepper, then turn the heat up high until the courgette becomes coloured and creamy
• Transfer the contents to a bowl
• Make the Béchamel sauce  by heating butter in a pan
• Once the butter has completely melted add the flour
• Slowly add milk in small amounts, stir with a metal spoon until the milk has been incorporated into the mixture. Repeat until all the milk has been mixed in and the mixture is smooth and dense
•  Add the Béchamel sauce into the bowl with the courgette flesh, add the grated Pecorino Toscano DOP, a tiny grating of nutmeg, and the egg. Mix until you have a uniform blend
• Smear butter around the bottom of a baking dish
• Place the hollowed out courgettes in the dish, skin-side down
• Fill each with the mixture and sprinkle with breadcrumbs. Dot with butter
• Place the dish on the top shelf of the oven and bake for 15-20 mins until a light crust forms on top