Instructions: Cook the whole courgettes in boiling water for about 6 minutes; drain. Cut in half lengthways and scoop out some the seeds and flesh inside, leaving a 1/4" thick shell. Chop the flesh and drain off any liquid. Mix with the corn, egg yolks, ground red pepper, three-quarters of the cheese and salt.

Beat the egg whites until stiff, then carefully fold into the corn mixture.

Place the courgette shells in an ovenproof dish, spoon in the filling and sprinkle with the remaining cheese. Cook in a 350F oven for 25 to 30 minutes, until risen.

Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.