Giacomina (Corda) Marras, Arzachena, Olbia-Tempio
Summer in Italy brings an overabundance of vegetables. Just about everybody has a garden. This recipe is one way of disposing of the surplus and at the same time keeping calories and fat to a minimum.
(Yield: 4 servings)
STUFFING:
4 white zucchini (cut in half lengthwise)
3 slices day-old Italian bread (grated coarse)
1 cup grated Pecorino (or Parmigiano)
½ cup corn
3 sun-dried tomatoes (chopped)
¼ cup parsley (finely chopped)
2 garlic cloves (minced)
1 onion (diced)
3 eggs (beaten)
salt and freshly ground pepper
~
2 tablespoons extra-virgin olive oil
1. Scoop out zucchini and reserve pulp.
2.In pot of salted boiling water, cook zucchini shells for 10 minutes.
3.In bowl combine pulp, bread, cheese, corn, sun-dried tomatoes, parsley, garlic and onion. Mix thoroughly.
4.Add eggs, mixing again. Season with salt and pepper. Set aside.
5.Remove zucchini shells with slotted spoon. Once cooled, dry thoroughly and fill with stuffing.
6.Place zucchini in oil-coated oven dish and sprinkle with cheese.
7.Bake in oven preheated to 375°F for approx. 20 minutes or until lightly golden in colour.
Serve warm.