Ingredients:

• 2 Courgettes
• 1 Lemon
• 250 g shelled peas
• Mint leaves to taste
• Capers to taste
• Salt, to taste 
• Pepper to taste 
• Chopped hazelnuts
• Extra virgin olive oil
• Traditional Balsamic Vinegar of Modena P.D.O. 

Procedure:

Wash the courgettes and cut them in half lengthwise; then scoop out the flesh with a melon baller to form boats. Steam the boats for 5 minutes, drain and set aside.
Boil the courgette flesh and shelled peas in salted water. In a bowl, combine the peas, drained courgette flesh, extra virgin olive oil, mint leaves and a teaspoon of lemon juice. Blend everything together until you have a smooth cream, adding a few tablespoons of the pea cooking water if necessary. Season with salt.
Fill the courgette boats with the pea cream and bake in a hot oven at 180°C for 10 minutes.
Top the courgette boats with a few capers, a drizzle of olive oil and mint leaves, then serve with a dash of Traditional Balsamic Vinegar of Modena P.D.O. and chopped hazelnuts.