This doesn’t seem like a dish you want to eat when summer is just around the corner. However, this year’s June has been the worst since I live in Italy. And that’s almost 9 years already. Normally it’s sunny and hot outside and I prefer to eat light salads or a simple bruschetta. But even though the temperature is not that bad it’s no good either. And even worse, we’ve had lots of rain this month. So unfortunately no eating outside, no light meals until now. Tomorrow it’s officially summer and thank god the temperature will go up! But for now, these stuffed zucchini are a good consolation…
500 g // 2 1/4 cup minced meat (ground beef)
4 round zucchini
2 handfuls parmesan cheese (grated)
3 tbsp breadcrumbs
1 handful parsley (finely chopped)
salt, pepper to taste
Preheat oven to 180ºC / 350ºF.
Slice the top off of each zucchini, and carve the inside using a melon baller (or a sharp-edged teaspoon).
In a large bowl mix by hand minced meat, egg, parmesan cheese, parsley, salt and pepper and fill each zucchini completely with mixture.
Put the stuffed zucchini on a baking tray and bake for 20/25 minutes.