8 small zucchini (or 4 large)
200 grams of minced meat
100 gr of breadcrumbs
80 grams of parmesan cheese
Extra virgin Olive Oil
Salt – pepper
Wash the courgettes, cut in half lengthwise gently empty the middle part with a spoon and allow to boil for 5 minutes. Chop the pulp removed and mix it with the meat, cooking it for 1/4 of an hour with some Extravirgin Olive oil and chopped onions; add the breadcrumbs and cook for few minutes more. Remove the stuffing from the heat and add the Parmesan cheese, eggs, salt and pepper. I actually add some finely chopped Mortadella and Parma ham to give an extra kick to the dish.
Spread the stuffing in the courgettes, sprinkle with breadcrumbs and EVOO, put them in a greased pan, and bake in moderate oven for 25-30 minutes. Of Course they are great freshly baked but also cold they are not bad at all. I actually think they would be perfect if cut into small chunks, for a summer buffet.
Because the oven was already on and I had some left over from the breadcrumbs, to which I add some chopped parsley and garlic, and some tomatoes in the fridge, I decided to make some roasted tomatoes. Easy and quick to make: just cut in half the tomato, cover the top with the bread crumbles, a sprinkle of EVOO and 40 minutes more or less in the oven.