Serves: 4 people
- 4 Round courgette
- 1 Medium free range eggs
- Black pepper to taste
- 1 Spoon of extra virgin olive oil
- 100g Minced pork meat
- 40g Grated parmigiano reggiano
- 20g Minced Bread
- 200g Pork Sausage
- 1 Spoon chopped parsley
- Salt to taste
Wash the courgettes, dab them with a clean cloth and cut the top to form a hat. Remove the inside of the zucchini leaving about 1 cm thick and salt them.
Then turn them over on a tray lined with kitchen paper because they lose the liquid. Meanwhile, you can prepare the filling: in a bowl pour the minced meat and add the sausage without casing. Add the grated Parmigiano Reggiano, the chopped zucchini pulp, the slightly beaten eggs and the crumbs minced bread. Add the chopped parsley, salt and pepper.
Grease a deep pan with a little oil. Return the well-drained zucchini and fill each one to the brim with the meat filling Put the stuffed zucchini inside the pan with their caps. Cook in a static oven preheated to 160 ° for about 50 minutes (if the oven is ventilated 140 ° for about 40 minutes); you can remove the caps before 50 minutes, if they are softened and have taken on color, while the stuffed zucchini must become golden and crisp on the surfaceThen remove from the oven and serve the warm stuffed zucchini together with the caps