Stuffed Vegetarian Zucchini,Courgettes

Zucchini seem to grow well in all vegetable gardens and when it’s in season you never know what else to do with them. Sometimes there is a difference in flavor but it seems easy enough to use one type or another for our recipes. Served cooked in a pan, fried, used as a sauce they are always good. But if one day we have time here is a quick and easy solution.

Easy

For 4 people

Preparation (min.) 25

Cooking (min.) 35

Ingredients

1 large round zucchini/courgette or 4 round or long courgettes /zucchini

2 slices of bread

30 gr.=1/3 cup of grated pecorino cheese

2 shallots

2 eggs

milk

E.V.O.O.

Salt,Pepper

Vegetarian stuffed courgettes/zucchini.

Today we cooked with a large round zucchini/courgette given to us by our new neighbour. Nice courgette not common so big, because round zucchini are usually smaller. In any case, the recipe goes great with any type of courgette/zucchini

Sorry for this swinging from courgette to zucchini and back, but we call them zucchine ,in British English courgettes and American English zucchini.

How to prepare vegetarian stuffed courgettes/zucchini

1 Wash the courgettes/zucchini, immerse them in plenty of boiling salted water and cook them for 2-3 minutes.

Drain it.Cut the cap 3-4 cm from the stem and keep aside. Extract the pulp using a spoon and leaving about 1/2 cm on the bottom, being careful not to break the peel. Cut the courgette pulp into small pieces, collect it in a bowl and keep it aside.

2 Peel the shallots, slice them, combine them in a non-stick pan with 2-3 tablespoons of extra virgin olive oil and saute them, stirring often till soft.

Soak the bread in milk, squeeze it and chop,

Add the eggs to the bowl with the courgette pulp, bread,grated pecorino cheese, the shallots, a pinch of salt and of pepper, and mix the ingredients well with a fork to obtain a homogeneous mixture.

3 Fill the courgette with the obtained mixture and place it on a baking tray lined with wet and squeezed baking paper.