Stuffed zucchini with pine nut salsa

 From Ottelenghi Simple - it's not so simple, but the salsa was simple and is delicious, especially to dip the leftover sourdough bread into.

Use large zucchini, mix of yellow and green, make the stuffing a day ahead, then can quickly stuff and grill (bake) the zucchini.  For the 'breadcrumbs', I toasted a few slices of sourdough, then tore small pieces, snacked on most of the crust, but did include some.  Liked the texture of the bread in the stuffing. 

INGREDIENTS:

2 large zucchini, halved lengthwise (1 lb, 2 oz

1/2 garlic clove, minced

1 large egg, beaten

1.5 oz (40g) Parm or pecorino, finely grated (I used Nutritional Yeast)

scant 1 cup/40 g fresh sourdough breadcrumbs, crust left on if soft

salt

3.5 oz cherry tomatoes, quartered

DIRECTIONS:

1) Preheat oven to 475 (I used 450)

2) Hollow out the zucchinis (I used a grapefruit spoon, careful to 'draw' the outline, then scoop), leaving 1/2 inch on all sides.  Transfer the flesh to a sieve and squeeze and discard as much liquid as you can.  Put the 1 cup or so into a medium bowl and stir in garlic, egg, Parm/nutritional yeast, breadcrumbs and 1/4 tsp salt.  Use your hands to crush the tomatoes well, then add them to the zucchini mix.  Stir to combine.

3) In a separate bowl, mix the lemon zest, oregano, and pine nuts.  Stir half of this into the zucchini and set the rest aside for the salsa.

4) Place the hollowed zucchini on a medium baking sheet or ovenproof dish, hollowed side facing up.  Drizzle 1 Tbsp of oil in total over the zucchini and season with 1/8 tsp salt in total.  Spoon the zucchini mix back into the hollows and bake for 15 minutes, until the filling is set and golden brown.

5) While they are baking, make the salsa.  Add the lemon juice, remaining 2 Tbsp oil and 1/8 tsp salt to the bowl of oregano and pine nuts.  Let the zucchini cool a little.  Spoon the salsa on top, sprinkle with oregano leaves, and serve.