- 4 courgettes, halved lengthways
- 125g lean back bacon
- 1 red onion
- 2 tbsp olive oil
- 25g butter
- 100g mushrooms, chopped
- 75g fresh breadcrumbs
- 2 tbsp chopped parsley
- 1 free-range egg, beaten
Pre-heat the oven to 190C/170 Fan/Gas 5. Using a teaspoon, scoop the flesh out of the courgettes, leaving a thick shell. Put on a baking tray and chop the flesh.
Chop the bacon and onion and fry in the oil in a pan for 4 minutes. Remove from the pan, leaving the oil. Add the butter, chopped courgette and mushrooms to the pan. Cook for 4 minutes.
Mix the bacon, onion, courgette and mushrooms with the breadcrumbs, parsley and eggs. Season.
Spoon into the courgette shells and press down.
Cover the tray loosely with foil and bake for 20 minutes, then remove the foil and cook uncovered for a further 10-20 minutes.