Wash and boil the round courgettes for around 10 minutes. Drain, let them chill and cut the top off. Remove the flesh from the courgettes and put a pinch of salt in. Pour the potatoes puree in a bowl together with the Trevalli UHT cooking cream, the minced aromatic herbs, the minced spring onion and complete with the Trevalli Filone. Add salt and black pepper if needed and stir to mix all the ingredients.
Stuff the courgettes with the filling and dust with oiled breadcrumbs. Bake at 190° for 20-25 minutes, then for a few minutes more at 200° with the grill function on.
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