• Add the salt to the water in a saucepan and bring it to the boil.
• Add the courgettes and cook for 8 minutes.
• Drain and cut in half lengthways. Scoop out the pulp and put it into a small bowl.
• Keep the skins aside.

To make the stuffing,

• prepare and chop the onion, garlic, and mushrooms.
• Heat the oil and saute the vegetables for 5 minutes.
• Remove from the heat and keep aside.
• Mince the ham finely and mix with the breadcrumbs and courgette pulp.
• Add to the pan, return to the heat and cook for 3 minutes.
• Turn the mixture into a large bowl.
• Beat the egg until liquid and season well with salt, mace, and pepper; then add enough egg to the main mixture to make a paste soft enough to be spooned. Season generously.
• Fill the courgette skins with the mixture and level the surfaces.
• Place on a baking tray well greased with soft butter.
• Sprinkle the stuffed courgettes with the cheese and bake in a moderate oven, 180°C, Gas 4, for 15-20 minutes until the cheese is melted and golden brown.
• Brush once or twice with butter while baking.
• Sprinkle with chopped herbs, and serve hot.
• Serve alone, or with rice.