Slice zucchini in half lengthwise. Scoop out a straight row using a melon baller, being careful not to scoop down too deep. Repeat procedure for remaining squash, reserving flesh. Set aside.

Place reserved zucchini flesh into a food processor and add onion, walnuts, mint leaves, salt, pepper, and olive oil. Pulse several times, scraping down the sides as necessary. Add the egg to the food processor along with the yoghurt and bread crumbs. Pulse to combine the mixture.

Place mixture into a piping bag fitted with a large star tip and pipe into the hollowed out zucchini (alternately, place mixture in a plastic bag with a zip closure, squeeze out excess air, close, and cut off a small piece of the corner for piping). Repeat until all zucchini are filled. Place in a greased 13x9-inch casserole dish and cook at 350°F for about 30 minutes until zucchini is tender all the way through. Serve warm.

Makes 6 servings.

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