1
Heat the oven to 180°C/350°F/gas mark 6.
Wash the zucchini and half them, lengthways. Using a spoon, scoop out the flesh and put it to one side. Place the empty zucchini on a gratin dish and put them in the oven with half a glass of water in the bottom.
2
Put the flesh of the zucchini, the onion, the chopped mushrooms and the ham or bacon in a food processor. Pulse until coarsely chopped.
3
Add a spoon of olive oil to a frying pan. Fry the mixture for approximately 10 minutes.
4
Beat the egg and stir in one to two teaspoons of milk. Add it to the mixture in the frying pan to bind it together. Stir vigorously and remove from heat.
5
Remove the zucchini skins from the oven and add the stuffing. Sprinkle with breadcrumbs and put them back in the oven for a further 20 minutes.
Finishing touches...
To make this recipe suitable for vegetarians, the ham can be replaced with cooked rice, which would be added to the mixture in the frying pan just before the egg. The only problem with this dish is that if you are cooking for more than four people, you will need two gratin dishes as the zucchini take up a lot of space.
Less fattening than the traditional sausage stuffing, but just as tasty. This is a light, balanced meal with a very low calorie rating. "
