I discovered these lovely pâtissons at the stall of my favourite greengrocer on the market and decided they would make a slightly different dish from the stuffed courgettes I had made the previous week.
They looked almost too good to cut and some visitors thought they were little cakes, resembling yellow muffins.
Having made a cream of mushrooms the day before, I still had quite a few button mushrooms left and chose to use them for the filling.
2 pâtissons or small round yellow courgettes
5 big button mushrooms, peeled and sliced very thinly.
1. Rinse the pâtissons and cut them in half, horizontally.
2. Steam them for 10 minutes in a pressure cooker as the skin is fairly tough.
3. Meanwhile, put the pancetta in a non-stick frying pan and stir regularly.You do not need any fat as the pancetta is fat enough. After 5 minutes, add the mushrooms. Stir for a further 5 minutes. Reserve.
4. Take out the pâtissons halves and scoop out the seeds, keeping some of the flesh.
5. Add the mushroom and pancetta filling and place in an oven-proof dish in a pre-heated oven at 200C for 10 minutes.
Note: 1. The skin is not edible but looks pretty.
2. For a vegetarian option, omit the pancetta.