Zucchini gratin (zucchine gratinate)

Ingredients

• 3 cups (210 g) fresh breadcrumbs (preferably homemade – see Note)
• 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)

Instructions

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 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.

Note

• To make breadcrumbs, simply blitz stale bread in a food processor until coarsely chopped. The breadcrumbs will keep in the fridge for up to 1 week.

This recipe is from Made in Italy with Silvia Colloca. To find out more about the show, check out the episode guide, or scroll through Silvia's recipes. Tune in at 8pm, Thursday 27 November on SBS ONE.