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12 April 2010

filled zucchini

i'm not a particular fan of vegetables, but zucchini are my favorites and i often cook them in a simple sauce with short pasta. when i want to eat them differently, i fill them with tuna and cheese, or ham and cheese. the result is this delicate, delicious plate.

for a tray of them you need 4 big zucchini. cut each of them in 3 pieces, then cook them in salty water for about 8 minutes. when they get cold, cut the parts in halves and hollow the halves. cook the pulp with a bit of olive oil, then place the pulp in a bowl and add 1 egg, lots of parmesan and 2 boxes of tuna. mix and season with salt. fill the mixture in the halves, place them on a baking tray, sprinkle with olive oil and bake for about 20 minutes at 250°C. et voila, dinner is ready!

i usually drink a white wine to accompany. one of my favorite whites here is this nappo, from the eastern hills of the region.

it's perfect because it has a fresh, crisp taste that is the same characteristic of green and light colored vegetables. so, now you know everything, you can enjoy a light meal at home. let me know how you liked it! 

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