Courgettes

2 tomatoes (about 300 g)

thinly sliced

Some salt

Some pepper

Some olive oil

3 courgettes (about 1 kg)

halved and hollowed out, flesh set aside

scraped-out courgette flesh

coarsely chopped

100 g sun-dried tomatoes preserved in oil

drained, cut into strips

100 g black olives

pitted

1 clove of garlic

crushed

3 sprigs of flat-leaved parsley

chopped

3 sprigs of basil

chopped

250 g ricotta

Some salt

Some pepper

1 egg

beaten

50 g grated Parmesan

Spread the slices of tomato evenly in the porcelain dish, sprinkle with salt and pepper and drizzle olive oil over the top. Place the courgette halves, cut-side up, on top of the sliced tomatoes.

Combine all the ingredients up to and including the ricotta in a bowl and season with salt and pepper. Incorporate the beaten egg.

Stuff the courgette halves tightly with the filling. Sprinkle over the Parmesan.

Bake the courgettes in the hardened glass dish in the middle shelf position at 230 °C for 15 minutes using the Power hot air with steaming mode.

Power hot air with steaming 230 °C for 15 Mins