Baked zucchini with mint and garlic

SERVES 6

“The ideal zucchini for this dish is one about 15cm long,” says Anna Del Conte. “Don’t buy very large zucchini, which have too many watery seeds, nor the baby ones, which have very little flavour.” Pictured p102. 6 zucchini

1/4 cup coarsely chopped flat-leaf parsley

1/3 cup coarsely chopped mint 3-4 garlic cloves, finely chopped 30 gm dried breadcrumbs

100 ml extra-virgin olive oil, plus extra for brushing

1 Chop the ends off the zucchini and halve lengthwise. Sprinkle the cut sides lightly with salt to taste and place them on a wooden board, cut-side down. Leave for at least 30 minutes. During this time some of the vegetable liquid will drain away. 2 Meanwhile, to make the stuffing, add herbs, garlic and breadcrumbs to a bowl and gradually add half the oil, while beating the mixture with a fork. Season to taste. 3 Preheat oven to 160°C. Brush a baking sheet large enough to hold zucchini halves in a single layer lightly with oil.

4 Wipe zucchini halves with paper towels and lay them, cut-side up, on the sheet.

Brush zucchini with a little oil, then pile some of the herb mixture over each half. Drizzle with about half the remaining oil and place the tray in the oven. Bake until zucchini are tender (20-25 minutes; test by inserting a knife).

5 Remove from oven and place two zucchini halves on each plate. Drizzle over the remaining oil and serve warm or at room temperature.