Zucchini gratin (zucchine gratinate)

Ingredients (makes 8)

• 3 cups (210 g) fresh breadcrumbs, preferably homemade
• 2 cups (160 g) grated pecorino 
or parmigiano
• 1 clove garlic, finely chopped or minced
• 4–5 marjoram leaves
• 4–5 oregano leaves
• 1–2 tbsp finely chopped flat-leaf parsley
• 3 tbsp extra virgin olive oil, plus extra for drizzling
• Salt flakes and freshly ground black pepper
• 4 zucchini (courgettes)

Method
Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Mix together the breadcrumbs, cheese, garlic, herbs and olive oil in a large mixing bowl. Season to taste with salt and pepper and set aside.

Cut the zucchini in half lengthways. Using a spoon or a paring knife, scoop out some of the flesh, then fill the zucchini shells with the breadcrumb mixture. Place on the prepared tray, drizzle with a little extra olive oil and bake for 30–35 minutes or until golden brown.

Recipe from Made In Italy with Silvia Colloca.