|1||Pre-heat the oven to 150°C/300°F (gas mark 2). Wash the courgettes and cut them in two, lengthways.|
|2||Make cross-like incisions in the flesh and bake them in the oven for about 30 minutes (or cover them with microwaveable cling film and microwave them for 10 minutes).|
|3||Scoop out the flesh with a teaspoon, being careful not to damage the skin. Set aside.|
|4||In the bowl, fitted with the main blade, chop the onion then the bacon. Add the sausage meat, one tablespoon of Parmesan cheese and the egg and pulse 5 times.|
|5||Add the courgette flesh and pulse another 5 times to mix everything thoroughly. Season lightly with salt and pepper.|
|6||Fry the mixture in 2 tablespoons of oil for about 5 minutes over a moderate heat. Place in the courgette shells. Scatter each with the remaining grated Parmesan cheese and add a small knob|
of butter. Bake in the oven preheated to 150°C/300°F (gas mark 2) for about 15 minutes.
|7||Serve piping hot.|