Vegetarian stuffed zucchini

By GialloZafferano · 60 min

Ingredients

Instructions

1. Cut the zucchinis in half lengthwise, then scoop out the flesh with a small spoon or melon baller. Roughly chop the flesh.
2. Chop the spring onions. Heat a drizzle of oil in a pan, add the spring onions and sauté over high heat for 3–4 minutes.
3. Add the chopped zucchini flesh and season with salt. Cook for 10–12 minutes, stirring often.
4. Once cooked, transfer the flesh to a bowl with the chopped sun-dried tomatoes in oil, the coarse breadcrumbs, the torn basil and the grated cheese. Mix thoroughly.
5. Place the hollowed zucchini on an oiled baking tray and generously fill them with the mixture, pressing it down with your hands. Sprinkle with a little more breadcrumbs and drizzle with a little oil.
6. Bake in a preheated conventional oven at 392°F for about 30 minutes. Remove from the oven and garnish with fresh basil leaves.

Summarized from GialloZafferano's video. Watch it for the details.

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