1 hour and 5 minutes

courgettes, 4
breadcrumbs, 150gr
cappers, to taste
olive oil, to taste
walnuts, 5
cherry tomatoes, 4
chopped garlic, to taste
basil, to taste
salt, to taste
pepper, to taste


Wash and dry the courgettes and remove the tops. Scoop out the seeds and boil for about five minutes in salted boiling water (including the tops).
Mix the breadcrumbs in a bowl with oil, egg, washed and dried capers, chopped cherry tomatoes, roughly chopped walnuts, basil and garlic. Add salt and pepper to taste and mix well.
Spread the mixture evenly in the courgettes and place in an oven dish with greaseproof paper, together with the tops.
Place in a hot oven at 190 degrees for around 50 minutes. If the breadcrumbs start to brown too quickly, cover with a sheet of foil and continue cooking for the remainder of the cooking time.
Place in a serving dish and serve with a garnish.

Thanks to Angolo Zuccherino.