Stuffed round zucchini are a real beauty. Satisfying, tasty, rich in nutrients, stuffed zucchini are also quick and easy to make. These vegetables lend themselves to different variations, also based on what you have at home, here we offer you a simple one, made with the same pulp of zucchini, herbs and aromas that come directly from the garden.
4 round zucchini
1 handful of stale bread cut into cubes, possible whole grain
Mixed herbs (thyme, marjoram, mint, basil)
Pinch of nutmeg
3 tablespoons of grated parmesan cheese
Whole grain breadcrumbs
Extra virgin olive oil
Cut only the protruding part of the zucchini stem, not the top cap. Bring a pot full of salted water to a boil, add the whole zucchini and cook for 5 minutes. Drain the zucchini and dry them. Cut the zucchini in half. In a separate bowl, in the meantime, soak in water the stale bread cubes. Dig the inside of the zucchini keeping just a centimeter from the edges. Keep the zucchini pulp aside. Put two eggs in a bowl and beat them quickly with a fork. Add the soaked and well-squeezed bread. Season with a pinch of salt, pepper, add a pinch of nutmeg, a teaspoon of thyme, one of marjoram, one of mint and one of basil. Chop the pulp of the zucchini you left aside and add it to the mixture, also add the Parmesan. Stir, pour a drizzle of extra virgin olive oil. Also add a tablespoon of breadcrumbs to make the mixture more consistent. Grease a pan, arrange the zucchini with the hollowed part facing upwards. Fill the zucchini with the prepared mixture, complete with a sprinkling of breadcrumbs. Season with a drizzle of extra virgin olive oil. Bake in the oven at 180 degrees for 30 minutes.