Italian-style stuffed round zucchini

Ingrédients

• 2 round zucchinis
• 1 shallot
• 1 tbsp sun-dried tomatoes
• 1 clove garlic
• fresh basil
• Italian herbs
• 1 tbsp pine nuts
• Parmesan cheese
• pepper & salt
• olive oil

Préparation

1. 1

   1. Preheat the oven to 200°C. 2. Wash the zucchinis and cut off the tops. Use a spoon to scoop out the insides, leaving about 1 cm of flesh to the edges. Don't throw away the scooped-out flesh! We'll use that in the next steps. 3. Finely chop the garlic and shallot and cut the sun-dried tomatoes into pieces. Also chop the basil. Heat some olive oil in a frying pan, sauté the shallot and add the garlic in the last minute. Add the scooped-out zucchini flesh to the pan. 4. Season with pepper, salt and Italian herbs. Transfer everything from the pan into a bowl and mix with the chopped sun-dried tomatoes and basil. Fill the zucchinis with the mixture, sprinkle with some Parmesan and finish with the pine nuts.

2. 2

   5. Place the zucchinis in a baking dish and bake them for about 25 minutes. This dish can be served as a starter or side, alongside a nice piece of meat or, as I did, with a salmon steak and bulgur. Enjoy!