Instructions: Hi everyone! This makes a great side-dish to chicken or pork!

Cut a thin slice from top of courgette; hollow out and chop up the hollowed out pieces. Parboil the courgette shells in salted boiling water in large skillet for 5 minutes, or til crispy tender; drain on paper towels. Melt butter or margarine in medium-size saucepan; toss 1 tbs with the bread crumbs in small bowl and reserve. Saute onion and garlic until soft in remaining butter in pan; add the chopped courgette and cook 2 minutes. Stir in rice, egg, salt, seasonings until blended. Fold in the cheese. Spoon the cheese-rice filling into courgette shells; top with buttered crumbs. Arrange in a shallow casserole and bake in a 350 degree oven for 30 minutes or til crumbs are golden.

**This can be made ahead and refrigerated when the courgette is stuffed.

Bake at 375 degrees for 35 minutes or until heated through.

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