Baked courgette with prawn stuffing and panko crust

Wash and top and tail the courgettes, slice them lengthways and scoop out some of the flesh until they are approx. 0.5 cm thick. Dice the courgette flesh that you have removed. Wash the parsley, dab dry, pluck off the leaves and chop roughly. Wash and quarter the cherry tomatoes.

Peel and dice the onions. Heat the oil in a pan, add the onions, prawns, tomatoes and diced courgette and fry. Dust with flour and lightly sauté. Add the cream and Sauce for Rice/ Sucrée (or the soy sauce and sugar), bring to the boil and reduce slightly. Add half of the parsley and season to taste with pepper and paprika.

Pre-heat the oven to 200℃ (180℃ fan). Spoon the mixture into the courgette halves and place them on a baking tray. Mix together the panko breadcrumbs, parmesan and a little paprika, sprinkle over the courgettes and bake in a preheated oven for approx. 20-25 minutes.

Sprinkle the stuffed courgettes with the remaining parsley and serve.