Zucchini stuffed with prawns and lemon breadcrumbs

Ingredients

For 1 serving

• Zucchini300 g
• Shrimp150 g
• Breadcrumbs25 g
• Lemon zest2 g
• Parsley5 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash and trim the courgettes, halve them lengthways and scoop out the flesh with a teaspoon, leaving a rim about 5 mm thick; chop the flesh.
2. Peel the prawns, remove the dark vein along the back and cut them into small pieces. Chop the garlic and parsley.
3. Heat half the oil in a frying pan over medium heat, add the courgette flesh and garlic and sauté for 4 minutes, until soft; add the prawns and cook for 1 minute, until just pink.
4. Off the heat, stir in the breadcrumbs, grated lemon zest, parsley and a pinch of salt; lightly salt the inside of the courgettes and fill them.
5. Arrange them in a baking dish, drizzle with the remaining oil and bake at 200 °C for 20 minutes, until the courgettes are tender and the top is golden and crisp. Serve with the wholemeal bread.