Stuffed courgettes	(4 servings)

• 10 courgettes
• 1 onion
• 250 g of minced meat
• 1 egg
• 40 g Pecorino cheese
• soft part of 1 slice of bread
• ½ glass of milk
• 5 tablespoons of tomato pulp
• 1 clove of garlic
• parsley
• extra virgin olive oil, salt and pepper

Preparation method

• Wash the courgettes removing the two ends. Clear out the internal part with the corer, or with a knife, slicing them in two parts.
• Mix the minced meat with one egg, the soft part of the bread previously dipped in milk, garlic, parsley, grated pecorino cheese, salt and pepper. Stuff the courgettes and dispose them in a greased baking-pan.
• Sprinkle them with a simple sauce of tomato pulp and onion, previously prepared. Cover with silver paper and oven for about 40 minutes, then take the paper away and cook for further 20 minutes.