I know the photo is not the best, but with one hand held the camera and the other was doing to my husband as a shield so that it does not throw himself headlong into the pot. ..:-P
These are the stuffed zucchini in my own way. I've never been a lover of vegetables ripen because they do not particularly like the meat-filled ... I think it all stems from the fact that my grandmother raised me to agnolotti ... I can just see them now! so I invented this recipe that has become a favorite of my husband.
I write the recipe in case you'd like to try:
dark 3 large zucchini (this time I found them then I put tiny 5)
5 cherry tomatoes 1 package of feta
Parmesan to taste 2 eggs breadcrumbs
extra virgin olive oil First, you cut the zucchini in half, arrange on a plate, season with salt and let stand for about 2 hours. Then you have to remove the pulp with a dig and put to fry in a pan with 4 tablespoons of oil.
At this point we wash and blanch the tomatoes in such a way as to deprive them of the skin, cut into strips and add it to the zucchini.
Cook over medium heat for about 15 minutes, stirring occasionally. Just before removing the mixture from the pan, add the crumbled feta and dissolve it a bit.
Remove from heat and pour the mixture into a bowl, combine 2 eggs, Parmesan and bread crumbs in order to make a soft but not liquid. Add a little 'pepper and mix (I do not recommend the addition of salt because the feta is already a part of it!).
Stuff the zucchini with the mixture. Grease a baking dish and lay over the stuffed zucchini, sprinkle with a little 'oil and cook in preheated oven for 180 degrees for about 35 minutes (I, distracted by the computer, I let a little bit more .. . in fact they are a little colorful eheh).
Serve hot or cold as desired. Bon appetit
^_____^ Cow
