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1
Wash courgettes.
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2
Even if theres no visible dirt, you should always wash them under fresh running water to rinse them of any pesticides or lingering bacteria.
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3
With your hands, gently rub the skin of the zucchini while holding it under water until it no longer feels gritty.
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4
Trim off the ends and boil the courgettes whole in lightly salted water for at least 510 minutes, until soft.
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5
Cut courgettes in half lengthwise, and scoop out the pulp in a bowl and set aside.
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6
Mix hummus and pulp.
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7
Lay hollow courgettes on an oiled baking tray and fill the vegetables with the hummus mixture.
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8
Run a fork over each courgette lengthwise in order to get a ridged surface and sprinkle with wholemeal bread crumbs.
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Cook for 2030 minutes at 180 degrees C (355 degrees F) and let cool for 5 minutes before serving.
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10
Notes: 1.
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11
The stuffed courgettes are a perfect dish for summer (you can find the last courgettes in a market), and can me made a day in advance.
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12
2.
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13
In my family, filled courgettes were a very popular dish and an easy one to make with kids.
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14
Its also a good way to get children to eat vegetables.
