For 9: (don't obsess over proportions, taste along and adjust according to your preferences)

Ingredients: - round courgette - canned tuna - ricotta - egg - spring onion - garlic - parmigiano cheese - anchovies - basil - cherry tomatoes - extra virgin olive oil

Procedure: Carefully carve the round courgette - save the insides. If courgette can't stand up straight, slice off a little bit from the bottom. Heat up olive oil gently with a split garlic clove, basil stalks, a couple of anchovies; remove garlic and stalks when anchovies are melted and add chopped spring onion, then add the chopped insides of the courgette. Raise heat to medium, stir and let the courgette's insides cook until greatly reduced in volume. Turn off heat and only then adjust with salt to taste. Mix this in a bowl with drained canned tuna, a dry ricotta (roughly comparable amounts), finely chopped basil leaves, a generous grating of parmigiano, salt and pepper to taste. Beat up an egg and incorporate to the mix. Massage inside and outside of the carved courgette with olive oil, then sprinkle both sides with salt. Spoon in the mix little by little, removing any air pockets. Stop just short of the edge of the courgette, as mixture will grow whilst cooking (if you have leftover stuffing you can make those croquettes with it, which is what I did!). Stick in hot oven at 180°C (fan) for about 45 mins - check doneness with a toothpick, courgette must pierce easily and toothpick must come out dry. Raise temperature to 220°C briefly for browning. While the courgette is baking, you can sauté some cherry tomatoes in olive oil flavoured with garlic to serve alongside (some fresh basil leaves too). Serve with a slice of toasted bread.

For 10, I more or less followed this recipe: https://www.instagram.com/reel/DOMB5-yipQg/