STUFFED VEGETARIAN ZUCCHINI

Ingredients · Zucchini: 4pcs
· Breadcrumbs: 100 g
· Red spring onions: 50 g
· Dried tomatoes in oil: 85 g
· Grana Padano PDO: 100 g
· Thyme: 6 leaves
· Extra virgin olive oil Il Cavallino Special Edition: 20 g
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare vegetarian stuffed courgettes, first wash the courgettes and trim off the ends. Cut the courgettes in half lengthwise and empty the pulp using a knife or a levatorolo; leave a thickness of a few millimeters being careful not to break them. Coarsely chop the zucchini pulp with a knife, then clean the spring onion and cut into thin slices. Heat the Il Cavallino Special edition extra virgin olive oil in a non-stick pan, add the spring onion and let it simmer over low heat for 5 minutes. When the onion is golden brown, add the chopped zucchini pulp, salt and pepper to taste and cook for about 10 minutes, always over low heat. While the courgettes are cooking, cut the bread crumb into cubes, pour it into a mixer and chop it. Transfer the minced bread crumbs to a bowl; when the zucchini pulp has finished cooking, allow it to cool slightly. Then pour it into the same mixer and blend. Add the pureed pulp to the breadcrumbs, drain the dried tomatoes from their preservation oil, cut them into cubes and add them to the bowl together with the grated cheese and the thyme leaves; mix well with a spoon until the mixture is uniform. At this point, use a spoon to fill the zucchini that you had previously emptied with the mixture, trying to compact the filling well. Arrange the stuffed courgettes on a baking tray lined with parchment paper and bake in a preheated static oven at 200 ° for about 25 minutes, until the surface is golden brown. Your vegetarian stuffed courgettes are ready to be enjoyed!