Method:

• 1

  Wash the courgettes and boil them for 8 minutes. Drain and let them cool in cold water, then dry them. Cut off the crown and scoop out some of the pulp. Salt them inside then place them upside down in a colander to drain.

• 2

  Chop the pulp you have obtained and place it in a non-stick pan with a crushed clove of garlic in its skin. Cook for a few minutes and let the juices evaporate. Mash it with a fork to reduce it to a puree. Once it has cooled, blend it with part of the goat cheese and mint. Add the rest of the cheese, stirring with a fork and place the cream in the refrigerator.

• 3

  Grease a baking sheet with two tablespoons of oil and arrange the courgettes with their crowns close together. Brush them with oil and convection bake at 200° C for about 30 minutes. Brown the courgettes under the grill for a few minutes if necessary, then remove them and cool.

• 4

  Before serving, fill them with the goat cheese and mint cream, arrange a Grissani in each and serve immediately sprinkled with black pepper and Grissani on the side.
• Buon appetito!