INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW

3 ZUCCHINI, CUT IN ABOUT 1 1/2 INCH THICK SLICES, TAKE THE INSIDE PART OUT WITH A KNIFE

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THE INSIDE OF THE ZUCCHINI, MINCED

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2 GARLIC CLOVES, CHOPPED

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3 TBLSPOONS EXTRA VIRGIN OLIVE OIL

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2 CRUSHED RED PEPPERS

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1 TBLSPOON CHOPPER PARSLEY

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4 TBLSPOONS OF THE SOFT INSIDE OF ITALIAN BREAD CUT VERY SMALL

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2 TBLSPOONS PARMIGIANO CHEESE, GRATED

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1 EGG

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SALT AND PEPPER TO TASTE

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RECIPE

HEAT OVEN AT 350°F

IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC AND RED PEPPER. ​

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BEFORE THE GARLIC STARTS TO BROWN, ADD THE MINCED ZUCCHINI AND COOK

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ADD THE PARSLEY AND STIR. TURN THE HEAT OFF.

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ADD THE BREAD CRUMBS AND STIR

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ADD THE PARMIGIANO CHEESE AND STIR

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ADD THE EGG AND STIR. IF YOU THINK IT IS TOO LIQUID YOU CAN ADD A LITTLE MORE BREAD. USING A TEASPOON, STUFF THE ZUCCHINI

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PLACE THE STUFFED ZUCCHINI ON A COOKIE SHEET WITH PARCHMENT PAPER AND DRIZZLE WITH OLIVE OIL AND GRATED PARMIGIANO CHEESE. PLACE IN THE OVEN UNTIL COOKED, ABOUT 30 MINUTES BUT IT WILL VARY DEPENDING ON HOW BIG THE ZUCCHINI ARE

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PLACE IN THE OVEN UNTIL COOKED, ABOUT 30 MINUTES BUT IT WILL VARY DEPENDING ON HOW BIG THE ZUCCHINI ARE

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TAKE OUT OF THE OVEN AND GRATE EXTRA PARMIGIANO CHEESE OVER THE ZUCCHINI. SERVE HOT AS AN APPETIZER OR AS A SIDE DISH

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