Baked courgettes stuffed with rice, egg and Grana

Ingredients

For 1 serving

• Zucchini300 g
• White rice40 g
• Eggs1
• Egg whites2
• Grana Padano30 g
• Basil5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

In season: June – September

Method

1. Heat a fan oven to 190 °C. Bring a small pan of salted water to the boil and cook the rice for 12 minutes, until al dente; drain.
2. Meanwhile wash the courgettes, halve them lengthways and scoop them out with a teaspoon, leaving a half-centimetre wall; chop the flesh.
3. Heat half the oil in a pan over medium heat and cook the flesh for 4–5 minutes, until dry; salt it.
4. In a bowl beat the egg with the egg whites, two thirds of the grated Grana Padano, the torn basil and a grind of pepper; stir in the rice and the courgette flesh.
5. Lightly salt the inside of the courgettes, fill them with the stuffing, sprinkle with the remaining Grana and drizzle with the remaining oil; set them in a baking dish with a thin layer of water on the bottom.
6. Bake at 190 °C for 25–30 minutes, until the courgettes are tender and the filling is set and golden on top.