|Tomato sauce||5⁄8 Pint|
|Courgettes||4 Medium, scrubbed but not peeled|
|Olive oil||3 Tablespoon|
|Onions||2 Ounce, chopped|
|Garlic||1⁄2 Teaspoon, finely chopped|
|Chuck beef||1⁄2 Pound, minced|
|Egg||1 , lightly beaten|
|Prosciutto||2 Ounce, chopped|
|Fresh white breadcrumbs||1 Ounce|
|Parmesan cheese||2 Ounce, grated|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon, ground|
1. Preheat the oven to 225 degrees centigrade.
2. Cut courgettes in half lengthwise and spoon out most of the pulp, leaving hollow boat-like shells about 1/4 inch thick. Set the shells aside and chop the pulp coarsely.
3. In a heavy frying pan, heat olive oil, add the onions and cook them over a moderate heat for 8 to 10 minutes, until they are soft and lightly coloured.
4. Add the courgette, garlic and cook for about 5 minutes longer, stirring frequently.
5. Scrape the contents of the pan into a large sieve set over a mixing bowl and let them drain.
6. In a pan, heat a tablespoon of oil, add the minced beef and brown it over a moderate heat, stirring almost constantly with a large fork to break up any lumps.
7. Scrape the beef into another sieve set over a bowl and allow to drain.
8. In a mixing bowl, put the drained vegetables and meat and beat into them the lightly beaten egg, prosciutto, breadcrumbs, 2 small teaspoons of grated cheese, oregano, salt and pepper and taste for seasoning.
9. Into hollow courgette shells, spoon the stuffing, mounding the top slightly.
10. In a 12X16-inch shallow baking dish, add tomato sauce and carefully arrange the stuffed courgettes on the sauce.
11. Sprinkle the tops with cheese, olive oil over them and cover the dish tightly with aluminium foil.
12. On a stove, bring the sauce to simmering point, then transfer the dish to the centre of the oven
13. In the oven bake the courgettes for 30 minutes, removing the foil after 20 minutes so that the tops of the courgettes can brown lightly.
14. Serve at once directly from the baking dish.