Stuffed Zucchini With Tuna Fish (Zucchine ripiene di tonno)

INGREDIENTS: (2 servings)
2 Large courgettes
1 Egg
1 Tin of tuna fish
1 Clove of garlic
1/4 of Onion
2 Tabs extra virgin olive oil
Breadcrumbs
Parsely
Salt
Pepper

Preheat the oven to 200 °C. Wash, dry and cut the stem end of the courgettes, then cut each one horizontally in half. Now with a teaspoon scoop out the center of each half leaving at least 1/2 inch shell all around.
Heat extra virgin olive oil in a frying pan, add chopped onion and let it brown.
Then mince the pulp of the courgettes finely and add it to the browned onion together with chopped garlic, parsley and the tuna fish.
Let the mixture cook for almost 10 minutes.
Remove the mixture and wait until it gets cold. Then add the egg and mix all together.
If the stuffing has a runny consistency, add some breadcrumbs.
Season the mixture with salt and pepper.
Baste a pan, place in it the courgettes, put on the bottom of them some butter and stuff them with the mixture. Sprinkle with some breadcrumbs and bake for 15-20 minutes until the top of the courgettes get lightly browned.
Serve hot.