Delicious, healthy and surprising, the stuffed round zucchini are a joyful recipe where the sweet of potatoes mixes perfectly with the stronger taste of feta cheese, source of proteins and calcium, and of dry tomatoes, rich in lycopene, a powerful antioxidant. The final note to this dish that opens the way to spring is a pesto sauce prepared with garlic, pine nuts and black cabbage that in summer may be replaced with basil leaves!
4 round zucchini
2 sweet potatoes
70 grams of feta cheese
2 dry tomatoes soaked in water
3 leaves of black cabbage (In summer you can use basil)
3 leaves of sage
1 sprig of rosemary
1 tablespoon of pine nuts
2 small cloves of garlic
Extra virgin olive oil
Blend in a blender the leaves of black cabbage, the sage and the rosemary together with some grains of sea salt, the clove of garlic and the pine nuts. Pour these ingredients in a bowl and add extra virgin olive oil until you get a creamy sauce, stir well. Cut the tomatoes into small pieces and add them to the pesto.
Cut the tops of the zucchini and remove the flesh from the inside. Cut the flesh into cubes and keep apart. Boil the potatoes for 15 minutes, then peel them and cut into pieces. Sauté the clove of garlic in a frying pan with a tablespoon of extra virgin olive oil and two tablespoons of water, add the potatoes and the zucchini, remove the garlic and cook for 5 minutes, stir often. Add the feta cheese cut into small pieces and the pesto, stir in order to mix all the ingredients.
Steam for 5-6 minutes the shells of zucchini, then place them in a baking pan covered with baking paper. Fill the zucchini with the stuffing and bake in the oven at 200° for 15 minutes.